Monthly Archives: November 2011

A Gripe About Cookies

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Cookies are great.  There are all different sorts of cookies, drop, rolled, icebox, boxed, homemade, mixes, plus just about any flavour you can imagine.  There is cookie dough ice cream (chocolate chip AND caramel  peanut butter… oh, the joys of summer!), Christmas cookies, gingerbread houses, there’s even a cookie MONSTER!  Some are simple to make, others take awhile.  But there is one thing (maybe two…) that really bug me about cookies.

First and foremost:  When homemade cookies try to be perfectly circular.  Don’t even.  They’re homemade – that means they should have some character and at least try to look homemade.

Secondly:  2 hours old cookies.  I said I love cookies.  But I’d much rather bake them and eat the dough, than eat the cookies themselves, especially if they’re not right out of the oven.  But that’s just me.  I know lots of people who absolutely adore cookies – any kind, anytime, anywhere.  I made 6 dozen cookies in two days, and they were almost completely gone the third day (of course, that is in a household with 6 males…).

There are a few kinds that I love though.  Just a few.  🙂  Oatmeal raisin.  Now, people say these are grandmother cookies (namely my hubby), but they have GOT to be the best cookies out there – especially right out of the oven.  Molasses.  My father and our pastor’s wife both make different kinds of molasses  cookies, one type is really soft and the others really chewy, but they. are. both. SO. good!  Drop shortbread.  These are normally Christmas cookies in my house.  They’re oh-so very buttery and we put gumdrops on top (but I take those off and let my mother eat them (gumdrops are gross) haha).  These are probably the only cookie that I could eat dozens of, whether they’re just out of the oven, or days old.  The last one on my favourites list:  Date.  Oh-so-good.  Oatmeal cookies with cooked dates in the middle.  These things looked and tasted absolutely gross to me until I was about 16, but man!  Now they are soooo good!  And – peanut butter cookies.  Yum.  I’ll cook all of these up sometime soon  (and more) and share with you.  But for now, how about some Double Chocolate Chip cookies?

DOUBLE CHOCOLATE CHIP COOKIES

1 cup shortening or softened margarine

1/2 cup each brown and white sugar

2 eggs

1 tsp vanilla

1 pkg instant chocolate pudding

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cup chocolate chips (or 1 bag)

Preheat oven to 350.  Cream together the margarine and sugars.  Add eggs and vanilla and mix.  Add pudding, flour, soda, and salt.  Mix until smooth.  Stir in chocolate chips.  Drop onto ungreased baking sheets and bake for 10-12 minutes (i do 11, but that’s just our oven…).   Let cool for a few minutes on sheets, then transfer onto a wire rack.  Enjoy with a glass of milk!

Oh cookies…  I absolutely love making them.  They’re great to give away too.  My favourite baking style for these tasty rounds has got to be drops.  They’re so much quicker than rolling, etc.  You have GOT to try out our chocolate chip cookie recipe, and my oatmeal, butterscotch, skor!  They’re on their way to this blog…  sometime soon!

What’s you favourite cookie?  Have any similar (or dissimilar) gripes?

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Pumpkins too

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More and more pumpkins.  Pumpkin is great to bake with.  It makes food moist, and adds a great subtle flavour.  To top things off, it’s a vegetable – so it’s healthy too!

I said my last post that I would be making Pumpkin Cheesecake Squares.  And so I did!  They’re for a potluck at church tomorrow – I’ll let you know how they go over.  They look pretty good!  If you wanted to make this recipe a bit healthier, you can substitute milk fo the whipping cream, and can use light cream cheese in place of regular.  Yogurt cheese would probably work well too, which would make this quite a bit healthier, with fewer calories.  Here’s the recipe.  Enjoy.

Pumpkin Cheesecake Squares

Crust:

3.4 cup brown sugar

1/2 cup white sugar

3/4 cup flour

3/4 tsp baking soda

1 tsp cinnamon

2 cups oats

1/2 cup gingersnap cookies, crushed

1/2 cup cold butter or margarine

Filling:

2 pkgs cream cheese, softened

1 cup sugar

1 cup mashed pumpkin

2 Tbsp flour

1 Tbsp allspice

1 tsp cinnamon

2 tablespoons whipping cream

2 eggs

Heat oven to 350.  Stir together all dry ingredients for the crust.  Cut in butter with a pastry cutter until crumbly.  Press into 13×9 pan (ungreased), reserving 1 cup for topping.  Bake for 1o minutes.

In a bowl, beat together cream cheese and sugars until smooth.  Add remaining ingredients and mix well.  Pour over cookies crust.  Sprinkle with reserved topping.  Bake for 4o minutes, or until centre is set.  Refrigerate until chilled.  Before serving, if desired, drizzle with both chocolate a caramel ice cream topping.

They look really great.  Can’t wait to try taste them.

Try out my Pumpkin Cranberry Bread if you enjoy pumpkin!

What autumn fruits/vegetables do you like to use in your cooking and baking?

Pumpkin Everything

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So, tis the season…  For pumpkin that is!  I love how the different seasons bring their own tastes, ingredients, aromas, and feels.  Right now, I could do with pretty much pumpkin anything.  The other day, I made a Dutch Pumpkin Apple Crisp (so good!), I’m currently craving a Pumpkin Spice Latte, I’m planning on making Pumpkin Cheesecake Squares this weekend, and TODAY I made Pumpkin Cranberry Bread.  As I said, pumpkin everything – literally.  If I had a pumpkin candle, you can be sure that would be lit in the kitchen too (what a good idea!).

So, I thought I’d share my very first recipe on foreverfaithandfood!  Hope you enjoy this Pumpkin Cranberry Bread recipe!

Pumpkin Cranberry Bread

 1 ½ cups flour

½ tsp salt

½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp each ginger, cloves, and nutmeg

2 eggs

1 cup mashed pumpkin

1/3 cup canola oil

1/3 cup sugar

1/3 cup brown sugar

1 tsp vanilla

1 cup dried cranberries

 In a bowl, combine the eggs, pumpkin, oil, sugars, and vanilla.  Mix well.  Add the flour, salt, baking powder & soda, and spices.  Mix until flour is moist.  Stir in cranberries.  Pour into a greased loaf pan.  Bake at 350 for 55 minutes, or until toothpick stuck in the middle comes out clean.

If you want to change it up a bit, substitute fresh cranberries for the dried (but if you do this, add 1/4 cup more flour).  OR, you can omit the cranberries, and add raisins, chocolate chips, or pecans.  If you want a slightly healthier version, use 1/4 cup apple sauce and 1/4 cup oil, instead of just oil, and cut back on the sugar by using only 1/2 cup total.  You can also use a low-cal sweetener, but use less of it than you would sugar.

If you like pumpkin, check out my Pumpkin Cheesecake Squares!

Hope you all enjoy it!!

We Three

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So this is our family.  My husband and our sweet little boy. I can’t wait for him to be big enough for me to bake for him, and to share my faith with him.  These two men have to put up with me in the kitchen at least 2 times a day.  And watch out!  Don’t be caught looking over my shoulder, or out you go!

We live with my parents and four brothers now, so there’s a lot of getting kicked out of the kitchen going on…  Along with a LOT of cooking!

Who do you guys cook for?  How big are your families?

Well hello there…

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I guess I’ll welcome myself to the world of blogging.

Hopefully this’ll be an interesting place for people to find good recipes, and words of encouragement & faith.

If anyone has any suggestions, etc, please feel free to let me know.  I’m completely green at this.

Talk to you all soon!