Cookie Dough Truffles

Honestly, I'm always trying to find new ways to eat cookies! I LOVE them- but I've never been one to eat raw cookie dough. It's the eggs... just thinking of putting raw eggs in my mouth makes me want to throw up! This little quirk has saved me thousands of calories over the years from not sampling the dough as I bake... but this makes up for it right here. Watch out- these are DANGEROUS!

Chocolate Chip Cookie Dough Truffles

8 tbsp. unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup NF dry milk powder
2 ¼ cup all-purpose flour (I used whole wheat for mine and they tasted fine)
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
12 oz semisweet or milk chocolate chips
Mini chocolate chips (for garnish)

Directions:

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, dry milk, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. (My house is cool enough in the winter that I totally didn't have to refrigerate my dough at all. It was already the perfect consistency!)

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax or parchment paper. Cover loosely, transfer the pan to the freezer and chill for about an hour.

When ready to dip the truffles, *melt the remaining chocolate chips in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time using a fork, coating in chocolate and shaking gently or tapping against the bowl to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
*you can also melt the chocolate in the microwave. I microwave mine for 1 minute then stir. Then microwave an additional 30 seconds, stir- 15 seconds, stir until chocolate is smooth and melted. Don't do this if you're not familiar with your microwave though- they're all different and if you burn the chocolate it's useless!*

Chocolate Peanut Butter Cookie Dough Truffles

8 tbsp. unsalted butter, at room temperature

1 cup white sugar
2 Tbsp water
1/2 cup NF dry milk powder
3/4 cup cocoa powder
2 cups all-purpose flour (Again used whole wheat for mine with good results but if you're a texture snob use white flour)
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla extract
3/4 cup peanut butter chips
12-24 oz peanut butter chips
Directions:

Combine the butter, water and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Add the sweetened condensed milk and vanilla until incorporated and smooth. In a separate bowl, combine the flour, dry milk, cocoa powder and salt. Mix well then add to sugar/butter mixture. Dough will be stiff so use your hands or a dough hook to fully mix.  Stir in the 3/4 cup peanut-butter chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax or parchment paper. Cover loosely, transfer the pan to the freezer and chill for about an hour.

When ready to dip the truffles, melt the remaining peanut butter chips in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time using a fork, fully coating and shaking gently or tapping against the bowl to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Apple German Pancakes

For the past several weeks Bountiful Baskets has been giving us 4-5 Granny Smith apples in our basket. I do love Granny Smiths- they're one of my favorites to just snack on. (I love slightly sour fruit!) The problem that I've run into though is that last month I bought an entire case of Honeycrisp apples and we've still been working on those. I feel like it's my duty to eat the older apples before the newer ones... So now we have an entire shelf in my refrigerator full of Granny Smith. I was browsing my friend's blog earlier today and
voilà Problem solved! Thanks Becca :)
It drives my dear hubby nuts, but I always mess with recipes. I can't help myself- so this is a modified version of the original from Cooking Light. I made two different versions: Healthy ... and not so much. To be completely honest- yes- the non-vegan version tasted better BUT the Vegan pancakes were still polished off by my very picky girls. So while I probably won't make the Vegan version on a regular basis, it's definitely going in my food storage recipe folder.

Vegan Apple German Pancake
Batter:
1 1/3 cup whole wheat flour
1/2 tsp baking powder
1 T sugar
1/4 tsp salt
1/8 tsp nutmeg
4 tsp unflavored gelatin
3/4 cup cold water
1/4 cup plus 2 Tbsp hot water
1 cup rice or almond milk
1 tsp almond extract (or vanilla if you prefer)
3 Tbsp olive oil
Apple Mixture:
1 cup sugar, divided
1 1/2 tsp cinnamon
1/2 tsp nutmeg
*2 cup peeled and thinly sliced granny smith apple (about 2 apples)
Remaining Ingredient:
powdered sugar to taste

1.  Preheat oven to 425. Coat bottom and sides of two 10" pie plates with cooking spray. Combine 1/2 cup sugar, cinnamon, and 1/2 tsp nutmeg; sprinkle evenly over bottom and sides of each pan. Arrange apple in an even spokelike layer in pans. Sprinkle with remaining sugar (1/4 cup sugar per pie dish). Cook apples for 8 minutes in pre-heated oven.
2.  While apples are cooking, prepare batter. Combine flour, baking powder, 1 T sugar, salt, and 1/8 tsp nutmeg in a medium bowl. In a seperate small bowl or (2 c.) liquid measuring cup dissolve gelatin into 3/4 cup cold water. When dissolved, stir in hot water and mix well. Add gelatin mixture, milk, oil, and extract to flour mixture and whisk until smooth. Slowly pour batter over the partially baked apples. Return to oven.
3.  Bake at 425 for 15 minutes, then reduce oven temperature to 375 (do not remove pancake from oven) and bake an additional 13 minutes or until center is set. Sift powdered sugar over the top, serve immediately. Makes 4-6 servings.
**If using food storage to make this recipe, use re-hydrated dried apple slices in place of the Granny Smith.

Yummier Apple German Pancake

Batter:
1 1/3 cup whole wheat flour
1/2 tsp baking powder
2 T sugar
1/4 tsp salt
1/8 tsp nutmeg
4 eggs, beaten
1 1/3 cup milk
1 tsp almond extract (or vanilla if you prefer)
3 Tbsp melted butter
Apple Mixture:
1 cup sugar, divided
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 cup peeled and thinly sliced granny smith apple (about 2 apples)
Remaining Ingredient:
powdered sugar to taste

1. Preheat oven to 425. Coat bottom and sides of two 10" pie plates with cooking spray. Combine 1/2 cup sugar, cinnamon, and 1/2 tsp nutmeg; sprinkle evenly over bottom and sides of each pan. Arrange apple in an even spokelike layer in pans. Sprinkle with remaining sugar (1/4 cup sugar per pie dish). Cook apples for 8 minutes in pre-heated oven.

2. While apples are cooking, prepare batter. Combine flour, baking powder, 2 T sugar, salt, and 1/8 tsp nutmeg in a medium bowl. Whisk eggs into flour mixture- it will be lumpy and thick. Add milk, butter and extract to flour mixture and whisk vigorously until smooth. Slowly pour batter over the partially baked apples. Return to oven.

3. Bake at 425 for 15 minutes, then reduce oven temperature to 375 (do not remove pancake from oven) and bake an additional 13 minutes or until center is set. Sift powdered sugar over the top, serve immediately.

Lemon Balsamic Vinaigrette & Tomato Cucumber Salad

Tomato Cucumber Salad

2 large cucumbers, diced
1 yellow crookneck squash, diced
1/2 red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
1 red pepper, diced
6 oz mozzarella cheese, cubed
1 cup Lemon Balsamic Vinaigrette dressing

In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. Drizzle dressing all over vegetables- you may not end up using the entire cup of dressing. Sprinkle cubed mozzarella onto each individual serving of salad.

Lemon Balsamic Vinaigrette
 1/4 cup red wine vinegar
2 Tbsp balsamic vinegar
zest from one lemon
1 lemon, juiced
1 1/2 tsp kosher salt, or to taste
1/2 tsp white sugar
1/2 tsp freshly ground black pepper
1 tsp dried basil
1 tsp dried thyme
1/2 cup extra-virgin olive oil

Directions

In a small mixing bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, basil, thyme, and pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve. Makes 1 cup.

Herbes De Provence

There's a lot of combinations of herbs that are used for Herbs De Provence. This is just what I've put together after trying a few variations.


Herbs De Provence

3 Tbsp thyme
3 Tbsp chervil
3 Tbsp rosemary
3 Tbsp summer savory
2 tsp lavendar
1 tsp tarragon
1 tsp marjaram
2 tsp oregano
1 1/2 tsp mint
4 ground bay leaves

Lemon Pepper Chicken (x2)

Last week boneless, skinless chicken was on sale for $1.39/lb here. Naturally, I stocked up... Last time I bought a bunch of chicken, I bottled most of it for easy casseroles and soups. This time, I decided to freeze it into meal size portions.

But why just freeze plain ol' chicken when you can freeze an entire meal?

So last week I made two different versions of Lemon Pepper Chicken. The first was made for dinner that night for my family. The second I put together as our dinner cooked. By the time dinner was ready to eat, I had three additional meals to put into the freezer for lazy days down the road.

Lemon Pepper Chicken

2 1/2 - 3lb boneless, skinless chicken
2 lemons
1 Tbsp olive oil
2 cloves garlic, minced
1/4 cup finely diced onion
1 Tbsp red wine vinegar
1 1/2 Tbsp dried rosemary
1/2 tsp sea salt
1/2 tsp black pepper (or to taste)

With olive oil, gently oil an 8x11-in dish with a paper towel. Arrange chicken to tightly fill the dish in a single layer. In a small bowl or a liquid measuring cup, mix juice from one lemon, garlic, onion, vinegar, rosemary, salt and pepper to make a paste. Rub seasoning all over the top of each breast of chicken. Pour any remaining liquid from the cup evenly atop the chicken. Thinly slice remaining lemon and est a slice on top of each piece of chicken. Cover dish tightly with foil and bake at 350 degrees F. for 45 minutes. Serve with seasoned wild rice or garlic herbed mashed potatoes.

*Leftover chicken is delicious diced cold and added to a green salad.

While the above recipe cooked, I had time to put together three additional meals for later. I chose to make all three the same since it's one of my favorite recipes. It lasts at least 3 months in the freezer so that gives me plenty of time to work through these!

Make-Ahead Lemon Pepper Chicken (for the oven or the Crock-Pot)

2 cups chopped onion
about 2 1/2 pounds boneless skinless chicken breasts or thighs
1 lemon, thinly sliced and seeds removed
1 cup pitted green olives (optional)
1 tablespoon olive brine from jar or red wine vinegar
2 tsp herbes de Provence
1 bay leaf
1/2 tsp salt
1/8 tsp black pepper
1 cup chicken broth
2 Tbsp dried minced parsley (about 1/2 cup fresh)

Place onion in gallon-sized freezer bag. Arrange chicken over onion. Place lemon slice on each piece of chicken. Add olives, brine, herbes de Provence, bay leaf, salt and pepper. Slowly pour in chicken broth. Freeze.
To serve from the Crock Pot: Defrost & add to 4 1/2 qt. slow cooker. Cover; cook on LOW 5-6 hours or on HIGH 3 to 3 1/2 hours or until chicken is tender. Stir in parsley before serving.
**If I didn't think ahead to allow time for defrosting, I simply run hot water over the bag to loosen it from the meal. I then plop the entire frozen blob into my Crock Pot and add about 30 minutes to the cooking time. Still comes out great!
To serve from the Oven: Defrost completely & place contents of bag into a 2qt. casserole dish. Cover tightly and cook at 350 degrees F. for 45 minutes.

Spinach & Artichoke Dip

Recently I found some heavy whipping cream on clearance for $.45 a pint. I bought all that they had. It's been so fun to find things to do with it. About half of it was turned into butter. Yes, butter. (All you have to do is pour the cream into a jar with a tight fitting lid, add about 1/4 tsp salt and shake and shake and shake until cream is solid. Woila! Butter!) The rest I experimented with. The following dip was served at our little family New Year's Eve party along with some home-made crusty bread. Yum!

Although Holiday parties are over, save this recipe for football parties. It would go great with some Superbowl!

Spinach and Artichoke Dip

1 (14 oz) can artichoke hearts, drained
1/3 cup cottage cheese
1/3 cup Parmesan cheese
1 large clove minced garlic (about 1/2 tsp)
10 oz package frozen chopped spinach, thawed and drained*
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F. Grease 9x13-in baking dish (or 2 qt. casserole dish). In a blender or food processor, place artichoke hearts, cottage cheese, Parmesan cheese and garlic. Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly.

*I actually used spinach from the garden! I had a bunch last Spring so froze a few bags for such occasions as this. Love it!

Crusty 12-hour Bread

Answer: Easy. Cheap. Delicious.
Question: What are three words that best describe Crusty 12-Hour Bread?

This recipe is a modified version of this bread. This has been a staple in my house for the past year since my friend Becca introduced it to me. (thanks!) The only thing difficult about this bread is planning ahead, so... plan ahead and enjoy!

Crusty 12-hour Bread

6 cups flour
2 teaspoons salt
1/2 teaspoon yeast
3 1/2 cups warm water
2 Tbsp vinegar (I've used white, apple cider, and rice all with good results)

1. Mix dry ingredients together in a large mixing bowl. Really, make sure it is a LARGE bowl. The first time I made this recipe, I didn't use a big enough bowl and ended up cleaning bread dough off of my counter after dough had risen. Add water and mix until blended. The dough will be wet, sticky and rough looking. Cover bowl with saran wrap and let it sit 8-10 hours or until dough surface is dotted with bubbles. During the Summer when my house is warmer (about 78 degrees) this only takes about 8 hours. In the Winter it usually takes closer to 10 hours.


2. Spray two large loaf pans (three medium, four small) with cooking spray then dust with cornmeal. (Important! I've never been able to get this bread out of the pan without ripping it when I've skipped the cornmeal. Plus, it just makes it tastier.) Spoon half of dough into each loaf pan. Re-cover with saran wrap and let rise for about 2 hours or until dough has doubled in size.

3. Preheat oven to 400. Bake loaves for 30 minutes. For best results, remove loaves from pans to a cooling rack to cool completely before slicing.

This bread is DELICIOUS as garlic toast, dipped into oil and balsamic vinegar, as an egg sandwich, or with spinach and artichoke dip.