Category Archives: American

Nom nom nom

This post could also be titled: “How to make your boss’s birthday.” Assuming, of course, that your boss is a oatmeal cookie person. Oatmeal cookies are my boss’s favorite.

Since I work in such a small office, we normally do a little something for each person’s birthday. Especially for summer birthdays when everything is incredibly quiet. 

Fast forward to Sunday night when I remember I had agreed to bake something and am scrambling. Oatmeal? Check. Raisins? No check. Okay, cherries then. Turned out to be a genius move. 

The dried cherries are bright and tart. The oatmeal is toasted. And the overall effect is addicting, even for those who aren’t normally big fans of oatmeal cookies like me.

Chewy Cherry Oatmeal Cookies

Adapted from the Kitchn

3 1/2 c old-fashioned rolled oats
1 c flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp fine salt
2 sticks butter, room temperature
3/4 c brown sugar
3/4 c sugar
2 eggs
2 tsp vanilla
1 1/2 c dried tart cherries

Preheat oven to 350°F.

Spread oats over 2 baking sheets evenly. Bake, stirring halfway through, for 15-20 minutes. Oats will be slightly golden and smell great! Set aside to cool.

Take 1/2 cup of toasted oats and put in food processor/blender/spice grinder. Pulse until finely ground. Set aside.

Cream butter and sugars in a mixing bowl until light and fluffy. Add eggs and vanilla, scraping down bowl as necessary.

Add all dry ingredients including toasted and ground oats. Stir until just combined. Add cherries and gently mix in using a rubber spatula, until evenly distributed.

Place cookies on baking sheet and bake 8-10 minutes. Bake an additional 2 minutes if you prefer crispier cookies. 

Let cookies cool on baking sheet for 1-2 minutes. Move cookies on rack to cool completely.

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Filed under American, Cookies & Bars

Intensely Fudgey Rye Brownies

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Maybe you think that brownies are the last thing you need in January. But maybe you are wrong.

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Filed under American, Cookies & Bars

Cold Weather Comfort Soup

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In October, I had the good fortune to go to a little town in Connecticut to celebrate my favorite TV show. I saw many wonderful people and had a great time, despite the cold incessant rain. Bone chilling rain. All. Weekend. Long.

Needless to say, soup was definitely on the mind.

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Filed under American, Italian, Soups & Stews

King Arthur Corn Muffins

14068239_10207514329359951_5212672636548917875_nI have an intense love for the corn muffins at Famous Dave’s BBQ. These are not those corn muffins.

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Filed under American, Breads & Biscuits, Breakfast

A serious cake for a serious party

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I was honored to make the birthday cake for my father-in-law’s surprise 60th.He’s a man with very classic tastes and a fondness for banana bread. To dress up this tea time treat, I added some whisky and cream cheese frosting. Makes everything better!

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Filed under American, Cakes & Tarts

An Excellent Start to the Weekend

11078216_10204540933386910_7670197716594205915_oSometimes your weekend needs  little nudge into awesomeness. Just like sometimes I need a little nudge to publish something (sorry about that). This is an excellent nudge and I knew I couldn’t not share it with you. Sausage and gravy is one of my favorite things to order at old country diners. You know the kind, preferably with a cow painted on everything.

Apparently Bobby Flay’s wife loves it too. Lucky lady. Thus far, if I want biscuits and gravy, I have to make them. But maybe that will change. For now I remain the biscuit champion in our little world!

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Filed under American, Breads & Biscuits, Meat & Fish

Chocolate Chip Banana Bread

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This month’s book: Maine by J. Courtney Sullivan

Am I the only one with a crowded freezer? Black bananas and once-sunny egg yolks wrapped in foil. Yogurt in desperate need of being used. Sounds like it is time for banana bread. With the cold snap we just had, it’s definitely time.

I like banana bread that tastes like bananas, preferably with little chunks of banana throughout. The chocolate should be the gilding of the lily. I also topped this one with crushed sugar cubes, which add a little extra texture.

There really isn’t much to say except that this bread didn’t last more than a few days in our kitchen and we have been hoarding bananas!

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Chocolate Chip Banana Bread
Adapted from Gold Medal Flour, I think

1 c sugar
½ c oil
2 medium bananas, mashed
½ c yogurt
1 tsp vanilla
2 eggs
1 tsp baking soda
½ tsp salt
2 c flour
1 c chocolate chips tossed with 1 tbsp flour

Preheat oven to 350°F. Grease a 9×5 loaf pan.

Mix together sugar, oil, bananas, yogurt, vanilla, and eggs until smooth. Fold in dry ingredients until just combined. Gently mix in chocolate chips until uniformly distributed. Pour into a loaf pan.

Bake for 60 min or until a toothpick inserted into the center of the loaf comes out clean.

 

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Filed under American