On The Menu: Brown Butter Cookies

I know here we are in January which means that everyone is trying to eat healthier and I am right there with you but during the winter I love spending time in the kitchen. Which means whenever I have free time I am trying new recipes and returning to long time favorites. I almost never bake these cookies but they are my mom's favorite and she made numerous requests for a batch of these over the holidays. They are rich, decadent, and so delicious.

A lot of people get intimidated by the process of browning butter. I do not know how much people have requested this recipe from me after trying the cookies only to later to tell me they failed because they burned the butter. Browning butter takes a little time. I always keep the heat on medium-low and constantly stir the butter until it has a light nutty brown color. After the butter is melted the browning process takes about 10 minutes. I promise this brown butter cookies recipe is very easy to make once you master the butter browning process.

Ingredients:
2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour
2/3 cup chopped pecans
2 teaspoons vanilla extract
5-6 cups confectioners' sugar
1/2 cup hot water

Directions:
1. Preheat oven to 350 degrees F.
2. Heat butter over medium heat for about 10 minutes, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
3. Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans.
4. Drop tablespoons of dough onto ungreased baking sheets.
5. Bake for 10 minutes in the preheated oven, or until light brown around the edges. Allow cookies to cool on wire racks. 6. In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.

Easy Christmas Cookie Bar Recipes

Chocolate Chip Cookie Bars
We have been so busy the last couple months we have had barely any time to spend in the kitchen. I am seriously behind on my holiday baking. This weekend will be my first weekend at home in the last two months and I am hoping to get a lot of accomplished in the kitchen. I have a lot of people expecting baked treats for gifts and I want to try out a few new holiday recipes for myself.

I have rounded up a few of my favorite easy cookie bar recipes that would be great for Christmas treats.

Gingerbread Bars with Cream Cheese Frosting

Sugar Cookie Bars with Buttercream Frosting

Oatmeal Cookie Bars

Monster Cookie Bars
A few more great recipes to try:
No Bake Oatmeal Scotchies
Pumpkin Whoopie Pies with Maple Frosting
Triple Peanut Butter Cookie Bars
Monster Cookies
Double Chocolate Chip Cookie Sandwiches

On The Menu: White Bean Without Bacon Soup

When I was growing up my parents worked hard which did not leave them with a lot of time to cook every meal homemade. Canned soup was a staple. It along with a sandwich was a often served as a quick meal at the end of a long, busy day.

Now that I grown up and have learned my way around the kitchen I love to cook. Canned soup almost never pops up in my kitchen. Plus, I've been vegetarian for years which means that most canned soups would no longer fit within my lifestyle. I do, however, at times miss my favorite soup from childhood which was bean and bacon.

The other day I finally felt like we were having our first tastes of winter weather and it could not have made me happier. It just does not feel like the holidays if it is not cold enough for sweaters. The cold weather inspired me to create a vegetarian version of bean and bacon soup. There is nothing better than soup on a chilly day. This soup is no fuss, easy to make, delicious, and I promise you will not miss the bacon.

Ingredients:
2 tablespoons butter
2 tablespoons extra virgin olive oil
2.5 cups carrots,diced
medium onion, diced
1/2 teaspoon smoked paprika
1 teaspoon fresh rosemary, chopped
3 cloves garlic, minced
4 cups vegetable broth
3 (15 oz.) cans great northern beans
1 (8 oz.) can tomato sauce
kosher salt and black pepper to taste

Directions:
1. Add olive oil and butter into a Dutch oven over medium heat. Once butter is melted add the carrots and and onion. Cook until vegetables they begin to become tender, about 7 minutes. Add garlic, rosemary, and smoked paprika. Stir and cook for 1 minute.
2. Add vegetable broth and great northern beans. Season to taste with salt and pepper. Bring to a boil and then reduce to a simmer. Allow to simmer for 45 minutes.
3. Remove 1/2 of the soup and place into a blender. Process until smooth and then return the puree to the soup. Stir.
4. Add tomato sauce. Stir and allow to simmer until heated through.
5. Serve with grated Parmesan cheese and a drizzle of olive oil if desired.

On the Menu: Homemade Stuffing

Thanksgiving is right around the bend. It will be here before you know it. One must have side at Thanksgiving dinner is stuffing. It has been a favorite of my brother's for years. For this meal stuffing is high on the importance list almost right after the turkey itself. Well, ok maybe not quite that important, but it's up there. What would be your Thanksgiving dinner must haves?



Ingredients 8 Slices of Bread
3 tbs Unsalted Butter
1 stalk Celery, chopped
1 small Onion, finely chopped
2 Cloves Garlic, minced
1 tbs Dried Parsley
1/2 tsp Sage
1/8 tsp Pepper
1/4 tsp Kosher Salt
1 1/4 cups Vegetable Broth

Instructions
1. Preheat the oven to 350. Put the bread on a cookie sheet and toast for 6-8 minutes until golden. Then flip and toast an additional 4-6 minutes. Remove the bread from the pan and dice into 1/2in cubes.
2. You need to chop the celery and onion and mince the garlic.
3. In a sauce pan melt the butter and salt on medium heat. When melted add the celery, onion, and garlic. Cook until the veggies are softened and onion turns translucent. Add all of the other ingredients except the bread. We used vegetable stock because Tracy is a vegetarian, but you could use chicken broth instead.
4. Bring the mixture to a boil. When it is at a rolling boil you can add the bread. Quickly stir in and then cover. Remove from heat and let sit for 5 minutes.
5. Use a fork to fluff the mixture

On The Menu: Chocolate Chip Cookie Bars

Is this fall zipping by for you too? I feel like I am barely at home which means that I have had almost zero time in the kitchen lately. I did get home early on Thursday and managed to whip up these incredibly easy and totally delicious chocolate chip cookie bars. This recipe is so simple and you probably have everything it requires all ready in your kitchen.

I thought I would have most of these bars left over to share with guests I am going to have this weekend but in less than 24 hours they had all but disappeared. These are a huge hit with soft cookie lovers and there are so many chocolate chips inside these that it is almost like you have a layer of gooey fudge inside.

I love cookies but honestly I seldom have the patience to scoop out and bake pan after pan of cookies. Plus, when I decide I want fresh baked cookies I kind of want them right then. Cookie bars a great way to solve this problem. If you have a great cookie bar recipe please share it with me!

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/2 cups (12-oz. pkg.)

Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 9x13 pan.
3. Combine flour, salt, and baking soda in a small bowl. Set aside.
4. Cream butter and sugars. Add vanilla.
5. Add eggs one at a time. Beat between additions.
6. Gradually add the flour mixture.
7. Stir in 2 cups of chocolate chips.
8. Spread in the 9x13 pan. Top with remaining 1/2 cup of chocolate chips.
9. Bake for 20 minutes or until lightly golden brown. Cool on a wire rack.

P.S. Here are three more cookie bar recipes you don't want to miss out on trying:
Monster Cookie Bars (my favorite!)
Oatmeal Cookie Bars
Gingerbread Bars (perfect for the holidays)

On the Menu: Double Chocolate Chip Cookie Sandwiches

Last weekend my little brother and I were chilling at home together. We had watched a few episodes of some of our favorite shows on Netflix. We did some decorating for Halloween. The mantle and fireplace in the living room look awesome right now. Anyway, we decided we deserved a treat and decided to whip up these cookies. Initially I was going to make white chocolate chip cookies because I am in love with white chocolate chips. When it came time to add the chips though my brother was like, "Wait, we have to use milk chocolate chips." So we compromised and added some of both. These cookies are so yummy because they are thick and chewy.

Have you ever had the double doozie cookies from The Great American Cookie? You know the cookie sandwiches with the very sweet frosting in the middle? While waiting on the cookies to cool, well ok, we didn't exactly wait. While munching on a warm cookie my brother said he wished that they were like the double doozies. So then we whipped up this frosting while the cookies cooled and made sandwiches. Trust me they are delicious!



Ingredients
1 and 1/4 cup All Purpose Flour
1 and 1/4 cup Vanilla Cake Mix
1/2 teaspoon Baking Soda
3/4 cup Unsalted Butter, softened
1/2 cup Sugar
1/2 cup Brown Sugar
1 and 1/2 teaspoons Vanilla Extract
1 Egg, at room temperature
3/4 cup Milk Chocolate Chips
3/4 cup White Chocolate Chips

For the Frosting
1/2 cup Unsalted Butter, softened
1/2 cup Shortening
3 and 1/2 cup Powdered Sugar
2 teaspoon Vanilla Extract
optional: Sprinkles for decorating

Instructions
1. In a bowl sift the flour, cake mix, and baking soda together. Set this bowl aside. You will have extra cake mix from the box. You could save the remainder in a zip lock bag to make a second batch.
2. In a large bowl cream the butter and both sugars together until smooth. Then add in the egg and vanilla and mix until incorporated. Now mix in the flour mixture.
3. It's break time. Set this cookie dough in the fridge to chill for 2 hours.
4. Preheat the oven to 350 and line your cookie sheets with parchment paper. I used a medium cookie scoop to evenly measure out my dough. I think its around a tablespoon and half of dough per cookie. When rolling out the cookies you want them to be taller than they are wide, so that they will bake to be thick, chewy cookies.
5. Bake a pan of cookies for 10-12 minutes, until the edges are brown. When you pull them out of the oven you will question if they are done in the middle or not. Leave them on the pan for 4 more minutes to continue baking. Then move them to a wire rack to cool. They will be done and they will be delicious.

For the Frosting
6. Cream the butter and shortening together well. Then add the powdered sugar and vanilla. Mix thoroughly.
7. If the frosting is too thick add a teaspoon of milk. Then mix. If it is still too thick add milk at a half a teaspoon at a time until you reach the desired consistency. I had to add a teaspoon to mine and then it was the way I like it. At any point if you have added too much milk and it is too think add a little powdered sugar to thicken it up.
8. Once the frosting is made and the cookies have completely cooled they are ready for you to make your sandwiches. I took a cookie and added about 2 teaspoons of frosting and then topped it with a cookie to make my sandwich.
9. Optional: Once you have made your sandwiches you can take a plate and pour some sprinkles in it. Then roll the edge of your sandwiches around the plate to decorate them with sprinkles. I think this turned out very pretty.

On The Menu: Butterscotch Pecan Pound Cake

Often when people thinking of baking for fall pumpkin is the first thing to come to mind but I swear to you this recipe is perfect for fall. Butterscotch is an overlooked fall flavor in my opinion and I am sorry pumpkin pie but pecan pie has always been my favorite.

Pound cakes are typically so easy to bake and what I love about this cake is that it is chock full of delicious things. (Seriously, just look at the pictures).

When I baked this pound cake a couple weeks ago and shared it with a large group of people. Then I was bombarded with requests for the recipe. I think this Butterscotch Pecan Pound Cake is perfect for get-togethers or to make for giving as a gift because it makes two loaves so you can give one away and keep the other for yourself.

Ingredients:
1 cup butter, softened
1 (8 oz.) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1 (11 oz.) package butterscotch morsels
1 cup toasted chopped pecans
2 teaspoons vanilla extract

Directions:
1. Preheat oven to 325 degrees F. Spray 2 (9x5-inch) loaf pans with baking spray with flour.
2. In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Add sugar, beating until fluffy. Reduce speed to low, and add eggs 2 at a time alternately with 1 cup flour, beating until combined after addition. Stir in morsels, pecans, and vanilla. Pour batter into prepared pans.
3. Bake for 75 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers for up to 3 days.

On The Menu: Oatmeal Cookie Bars

I love cookies but I am usually too impatient to scoop out the dough into individual servings and bake pan after pan of cookies. It just seems to take forever before baking the recipe is finished and I can sit down with with a glass of cold milk to enjoy warm, freshly baked cookies. For these reasons I tend to bake a lot of cookie bars. The recipes are usually very easy to make and everything gets finished with one batch in the oven.

A couple weeks ago we had a few days of very cool weather and I thought that there would be no better way to celebrate than with a recipe that makes me think of fall. All of the spices in this recipe will have your entire house smelling amazing. Plus, with these Oatmeal Cook Bars being chock-full of of oats, raisins, walnuts it is almost easy to pretend they are healthy.

P.S. Another must bake cookie bar is Monster Cookie Bars.

Ingredients:
1/2 cup butter, softened
1/2 cup all-vegetable shortening
1 1/2 cups firmly packed brown sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 1/2 cups quick-cooking oats
1 1/2 cups chopped walnuts
1 cup raisins

Glaze:
1/2 cup butter
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Garnish with chopped walnuts

Directions:
1. Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, letting excess extend over the sides of the pan; spray foil with baking spray with flour.
2. For batter: In a large bowl, beat butter, shortening, and brown sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating until combined after each addition. Stir in buttermilk and vanilla.
3. In another large bowl, sift together flour and next 8 ingredients. Gradually add flour mixture to butter mixture, beating just until combined. Stir in oats, walnuts, and raisins. Spread batter into prepared pan.
4. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 30 minutes.
5. Meanwhile, for glaze. In a small saucepan, melt butter over medium heat; continue cooking, stirring occasionally, until butter is golden brown. Remove from heat, and whisk in confectioners' sugar and vanilla until smooth. Whisk in milk, 1 tablespoon at a time, until mixture can be drizzled.
6. Using excess foil as handles, remove from pan, and cut into bars. Drizzle warm glaze onto warm bars, and garnish with walnuts. Let cool completely. Store in airtight containers for up to 2 days.

On the Menu: Triple Peanut Butter Cookie Bars

Who here does not love peanut butter? What about cookies and chocolate? When you combine these three things you end up with something utterly delicious. These Triple Peanut Butter Cookie Bars are so easy to make and use 3- count them 3- types of peanut butter! You have regular ole peanut butter, Reese's peanut butter chips, and peanut butter M&Ms! Seriously delicious is all I have to say to describe the way this recipe tastes. And did I already mention how easy they are to make? It takes like 5 minutes to whip them together - no mixer required- and then you throw them in the oven, cool, and then enjoy. How much easier could it get?

When it comes to peanut butter, I am a fanatic. Honestly, I am. It has always been one of my favorite foods. As a little kid my favorite thing to eat was peanut butter sandwiches. Whenever I refused to eat whatever the rest of the family was having for dinner, mom and dad knew that I would always accept a peanut butter sandwich. So whenever I see a cookie or dessert that requires peanut butter I am immediately drawn towards it.




Ingredients
1/2 cup Unsalted Butter (melted)
1 Large Egg
1 cup Brown Sugar (packed)
1 Tbsp Vanilla Extract
Heaping 1/2 cup Peanut Butter
1 cup All Purpose Flour
1 and 1/2 tsp Baking Powder
1/4 tsp Salt
1 cup Peanut Butter Chips
1 cup Peanut Butter M&Ms
1/2 cup Chocolate Chips


Instructions
1. Preheat oven to 350 degrees. Spray a 9X9 pan with nonstick spray.
2. Melt the butter and cool slightly. While cooling combine the egg, brown sugar, and vanilla in a bowl. Then add the melted butter to it. Stir until smooth.
3. Stir in the peanut butter until smooth. It will smell very peanut buttery at this point. Yum!
4. Add the flour, baking powder, and salt. Stir until just combined.
5. Fold in the M&Ms and chips. Reserve a few M&Ms to sprinkle on top.
6. Pour into the prepared pan and then sprinkle the reserve M&Ms on top.
7. Bake 20-25 minutes. Cool before slicing and store in an air tight container.

On The Menu: Classic Sloppy Joes

Maybe it is the kid in me but I still love a classic sloppy joe sandwich. Even though I am a fan of the sauce in the can nothing beats homemade especially when the recipe is this easy. I always substitute veggie crumble for the ground beef for a vegetarian version. Also, as a heads up if you want to make this vegetarian don't forget to make sure your Worcestershire does not include anchovies as an ingredient.

I rely on this recipe at least once a month when I need an easy dinner usually served along side some spicy potato wedges or a salad on the days when I am feeling a little healthier. I have always found that sloppy joes are a huge hit at the dinner table and it doesn't matter if you are feeding 5 year olds or someone who is 65.

Ingredients:
2 ½ pounds ground beef
½ large green bell pepper, diced
½ large onion, diced
1 cup water
2 cups ketchup
5 cloves garlic, minced
1 teaspoon dry mustard
½ teaspoon red pepper flakes
2 tablespoons packed brown sugar
1 ½ teaspoons chili powder
2 teaspoons Worcestershire
Hot sauce, to taste
½ teaspoon salt
½ teaspoon black pepper

Directions:
1. Brown ground beef in a large pot. Then drain off fat.
2. Add in the green pepper and onions. Stir. Then add water, ketchup, and garlic. Stire to combine.
3. Add dry mustard, red pepper flakes, brown sugar, chili powder, hot sauce, Worcestershire, salt, and black pepper. Stir to combine.
4. Cover and allow to simmer over medium heat for approximately 20 minutes.
5. Serve immediately.

P.S. If you like sloppy joes you will love this grilled cheese sloppy joes.

On The Menu: Lemon Berry Parfaits

Usually once a week I make dinner for my entire family. It is almost the only time we come together and sit down as a group. I think family dinners are an amazing thing and I always love sitting down with my family, hearing my siblings stories, and spending some time with my parents. We are all so busy that sometimes it seems like we barely see each other.

When I am only making dinner for myself usually it is something quick and easy because I just do not have any time to spend in the kitchen after getting home from work. However, on days I am making dinner for my family I try to make a meal that is a little more special and to me that means the meal needs to wrap up with a dessert. Last week I knew I would not have the time need for baking something so I needed an easy dessert with no baking required. Also, since it seems like fall is close by I wanted to serve something that celebrated summer. That is when the idea for these pretty little lemon berry parfaits came to me. The recipe could not be simpler, the flavors are fresh and bright, and these parfaits are so pretty.

You can use whatever combination of berries you like although I do think some strawberries are required for producing the delicious sauce. I stuck to a combination of strawberries and blueberries because they are my favorites. These little parfaits were a hit. Even my dad loved them and he is notorious picky about desserts. If you have any parfaits left over keep them covered in the refrigerator to enjoy over the next couple days.

Ingredients:
4 cups heavy whipping cream
2 1/2 cups confectioner's sugar
2-3 lemons
1/2 teaspoon lemon extract
4 heaping cups of berries
1/3 cup sugar

Directions:
1. Wash and dry your berries. Cut your strawberries into quarters. Toss the berries with the sugar. Mash a couple of the berries with the back of your spoon. Cover and let set at room temperature for 1 hour. This allows the berries to macerate.
2. When berries are ready make your lemon whip topping. Chill your bowl and whip attachment for your mixer in the freezer for 5 minutes.
3. Pour cream into bowl and whip until peaks begin to form. Then slowly add your confectioner's sugar.
4. Once confectioner's sugar is incorporated added the zest of two lemons, lemon extract, and juice from lemons. The amount of juice you add is based upon how strong you want the lemon flavor to be. I find that 2 lemons provide a enough juice for the flavor I like.
5. Place whipped topping into a piping bag with a large star tip. Pipe some of the cream into the bottom of the individual glasses. Top with some of the macerated berries and then fill the remainder of the glasses with whipped topping. Garnish the top with a few more berries.
6. Chill until ready to serve.

On the Menu: Ham and Cheese Puff Pastries

Tracy and I love to entertain. We have a large extended family and people are constantly dropping by. They usually call ahead of time because they want to be sure we have time to whip up something fantastic for them to try. Our Aunt Eileen is always one of the first in the line to try one of our new recipes. She lives a few hours away and we always know ahead of time when she will be coming up for the weekend. She and Tracy have always been close, so we always try to have something new for her to try or one of our old favorites that she has yet to try. She is an excellent taste tester because she always raves about anything we make. Nothing makes a baker happier than compliments and praise. Right?

When a stream of family members aren't coming by, we have friends over. Whether it's for lunch, book club, game/movie night, or for a party, we love to host. Playing host and making delicious food for the event is so much fun. We always talk and plan our food way ahead of time and have all of the ingredients in the house days before they are actually needed.

These Ham and Cheese Puff Pastries are always a hit. Every time I have served them, I get tons of compliments. And they always disappear really quickly. Last time, they were gone so fast that I didn't even get one! The blend of spices and the Dijon just give these such a great flavor. By using puff pastry you save so much time. Everyone thinks you have spent hours making them because they turn out so beautiful looking, when really you have spent 20 minutes or less prepping them. My brother loves these and has been after me to make them for him again soon, so I guess I need to make a trip to the grocery store for a few of the ingredients that I need.



Ingredients
1/2 tsp Onion Powder
1 Tbsp Chili Powder
2 tsp Black Pepper
1/2 tsp Garlic Powder
1/4 tsp Cinnamon
1 (17.3 oz) pack of Puff Pastry defrosted
1/4 cup Dijon Mustard
1/2 lb thinly sliced Deli Ham
9 slices Swiss Cheese
1 Egg beaten
1 Tbsp Water


Instructions
1. Preheat oven to 400 degrees and line baking sheets with parchment paper.
2. In a small bowl mix the spices (onion powder, chili powder, pepper, garlic powder, and cinnamon) together well.
3. Unfold pastry sheets and cut each sheet into 9 squares. Then put a drop of Dijon on each square. I did not exactly measure the Dijon mustard and am estimating it to be around 1/4 cup. The drop I put on each square was probably around 1/2 teaspoon. Then smear it across the square. Then sprinkle with some of the spice blend.
4. Then add a slice or two of ham to each square. Then top with half a slice of Swiss cheese. Sprinkle more of the spice blend on the pastries.
5. Now pull two of the opposite corners of the puff pastry together and press to seal them together. Then place the ham and cheese puffs on the baking sheets.
6. Combine the egg and water. Brush each pastry with some. Then sprinkle some more of the spice blend on the top. I had some spice blend left over and put it in a ziplock bag to save for next time.
7. Bake 12-16 minutes until golden brown. Best served warm when the cheese is all melted.