Thursday, July 30, 2009
Blogger Finds is back. When I started my blog I would end each month paying tribute to other bloggers and their recipes. Now that I’m back on track I’m back with my Blogger Finds. I found this recipe a few months ago but without a camera I could not do these cookies justice. For chocolate lovers like me this recipe is a keeper. It does use a box brownie mix and that can be a pain since I don’t normally have one on hand.
Anyway, these cookies were found at Life's Ambrosia. Des has a wonderful blog, great pictures and she up-dates often. Check her out.
Here is the copy of the recipe as seen on Life's Ambrosia. The only change that I make is to use whole-wheat flour. The chocolate in these is so worth all the extra calories.
Join me and go out and get a box of brownie mix and get baking!
Even Stretch can't keep away from these cookies!
Fudgy Brownie Cookies
Makes 20-30 cookies
You will need:
· 1 package fudge brownie mix (I used Duncan Hines)
· 1 1/4 cup all purpose flour
· 1/4 cup packed brown sugar
· 2 eggs
· 1 stick butter, melted, cooled
· 2-3 tablespoons cold water
· 1 cup dark chocolate chunks (I found of bag of dark chocolate chunks but if you can’t just chop a dark chocolate bar into chunks)
1. Whisk together flour, brownie mix and brown sugar.
2. Using a heavy spoon, stir in eggs one at a time. Followed by butter and 2 tablespoons water. If the batter appears like there is too much flour add 1 more tablespoon of water. Batter will be very thick.
3. Fold in chocolate chunks
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 350 degrees.
6. Grease a cookie sheet.
7. Drop heaping tablespoons of dough on the cookie sheet, you want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
8. Remove from oven; allow to cool 2 minutes on cookie sheet. Transfer to cooling rack to cool completely.
Monday, July 27, 2009
We spent the last week in Florida and therefore missed making and posting the Barefoot Bloggers recipe. This recipe was chosen by Aggie of Aggie’s Kitchen.
Seeing and reading all the wonderful posts was bitter sweet. It made me long for some of my own to eat but I also learned to made extra crumble. So, we arrived back home last night and I made the crumbles today and I DID DOUBLE the crumble. It all worked out so perfect. It was rainy and not over 100 degrees out. My 4 year-old is still on a peach high after eating a few pieces of peach pie that my cousin made us for dinner Saturday night.
Anyway, the crumbles are very very good. They are also easy and quick to make. While it’s still peach and blueberry season make these. Oh! For those who don’t know, Barefoot Bloggers are a community of bloggers that twice monthly make and post about two of Ina Garten recipes.
Peach & Blueberry Crumbles
Which can be found in Barefoot Contessa at Home on pages 197-198
This recipe is not available on the FoodNetwork website:
For the fruit
- 2 lbs firm, ripe peaches (6-8 peaches)
- 2 tsp grated lemon zest
- 2 tbsp freshly squeezed lemon juice (I used a lot more lemon)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour (whole wheat flour)
- 1 cup fresh blueberries (1/2 pint) (doubled this)
For the Crumble (I doubled this)
- 1 cup all-purpose flour (Whole wheat flour)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/4 lb (1 stick) cold unsalted butter, diced
- Preheat the oven to 350 degrees.
- Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner. Serves 5 to 6.
A few pictures from our vacation in FL.
The kids, Aunt Marianne and me at LSU visiting Mike the tiger.
The kids on the beach in FL.
The bridge I spent a few miles a day running up.
Wednesday, July 22, 2009
Sour Cream Mini Chip Cookies
Recipe Adapted from "A Baker's Field Guide To Chocolate Cookies"
- 2 C All-purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 C Butter
- 1 C Sugar
- 1 tsp Vanilla Extract
- 1 Large Eggs
- 1/2 C Sour Cream
- 2/3 C Mini Semisweet Chocolate Morsels
Combine all ingredients drop onto lined cookie sheet and bake at 350 until they begin to turn light golden brown.
Saturday, July 18, 2009
Please accept my apology for the tragic neglect and lack of involvement I've given you all and myself over the past few months. I would love to give you the simple version and say "I told you I was a Foodie with Little Thyme" but I feel I owe you and me more than that. I'll try to be brief and still give you the full run down. I think the best way to tackle this pile is with bullet points just like I would a recipe. So here goes...
- Lost my camera.
- Bake Sale
- Stitches, Ear Trouble and the loss of Noel.
Our 4 year-old was deaf at birth and we have been battling his ear structure ever since. He can't hear unless he has tubes to create an opening to his ear drum and his little body does not like to keep the tubes in. You guys may remember he had ear surgery a few months ago and already he is losing his hearing again. The good news is that we will stay on top of the issue and find a way to keep him hearing.
Our 12 year old greyhound Noel passed away after a long and mostly happy life. If you ever have an chance to know a greyhound, enjoy it. They are such sweet and gentle dogs. Their life on the track is hard and they are left with a life time of track related illnesses that they handle with such grace and elegance.
Noel is missed. I long to hear her toe nails tapping on the wood floors.
OK, now back to the blog. I have been following your blogs. I have read about all your vacations, puppy up dates, street work, new jobs and new recipes. I have made many of your recipe and have some new favorites too. I will get back to posting my monthly blogger finds to feature them. Thank you for your encouragement as I started back swimming. We are back on track! I even have a new camera.
I will leave you with a easy comfort food recipe. I've debated sharing this with you but if the big guys can do it so can Foodie with Little Thyme!
Not your Mama’s Mac and cheese
This is my Mama and my two-year old.
It’s seems to me that every cookbook and professional chef has a macaroni and cheese recipe. So I’m jumping on the bandwagon and my soapbox, and sharing my macaroni and cheese with you guys. I’ll go on record to say that as a child I never had Mac and cheese from a box and my kids have never had it either. I have never understood the mass appeal of boxed pasta. I cook macaroni and cheese using fresh ingredients in the same amount of time that it takes to cook the boxed kind. The great thing about making fresh/non-boxed is you can use and add all kinds of different ingredients with none of the additives and yucky stuff. You can use homemade pasta, fresh or frozen veggies and even leftover meats. The possibilities are endless.
Here is how I make Mac and cheese at our house.
Cook pasta in salted water until al dente.
Any pasta will work but I stick with the smaller pasta for the simple fact that the kids can feed themselves.
When the pasta is finished, drain the water from the pan but leave the pasta in the pan.
Return to the burner (burner on or off, it doesn’t matter), add milk, butter, cheese, salt and pepper to the hot pasta and stir until you have a nice smooth, creamy and cheesey macaroni and cheese.
The key to success is to have fun and get creative. OH! and use shredded or grated cheese. This whole meal takes 20 minutes and always turns out perfect. You can use any cheese and it’s always yummy. Come on people just say NO to the box!