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Lynsey Lou's

Enjoying Life One Bite at a Time!

Secret Recipe Club

SRC: Frozen Nutella Hot Chocolate

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During the winter months a tall cup of rich, thick hot cocoa is a necessity.  It’s good for the soul and truly does help cure that frost bite.

Sometimes a hankering for that smooth, chocolate goodness arises in the summer.  But when it’s 90 degrees pushing 1000 the last thing anyone wants to do is sip on some steaming cocoa.  Gosh, just the thought of that makes me miserable.

So, what do we do when we’re in that predicament?  The predicament of wanting silky, rich hot chocolate when it’s extremely hot outside.  Well, put it on ice, of course!

See, this month for Secret Recipe Club I was purusing Dorothy’s blog, Shockingly Delicious and I was intrigued by oh, all of her recipes.  I mean, I didn’t get through the first page without drooling.  Which, I should have been ready for since the happens every time I peruse her blog.  But, I scrolled through page after page of mouthwatering recipes, and when one of the pages popped up I saw a recipe for Nutella Hot Chocolate.  I went on and looked through other recipes, even referred to some of the ones I’ve bookmarked over time.  But the damage had already been done.  I was craving nutella hot chocolate, and something bad.

But we’re experiencing weather in the 90’s where it feels like the 100’s right now.  The last thing I want to do is sip on hot chocolate.  So, I put it over ice and blended it.  Now I’m positive the original hot chocolate version is amazing, but this frozen version is downright awesome.

Now, Dorothy says her recipe for Nutella hot chocolate is a “d’oh recipe”, but nonetheless it’s a recipes and it rocks!  So, Dorothy, I hope you don’t mind that I modified it a bit to quench my craving for this awesomeness during these warmer months.

Folks, milk is warmed to allow the Nutella to melt when it’s added.  I added another tablespoon of dark chocolate just to amp up that chocolate flavor.  Because, in my book you can never have too much chocolate.  Once it had a chance to cool for just a moment, I poured it over ice and blended until smooth.  Top with whipped cream, a drizzle of chocolate and pop a straw in that bad boy and you are on your way to pure and utter bliss!

Frozen Nutella Hot Chocolate


Ingredients:


1 1/4 Cup milk
1 1/2-2 Tbsp Nutella
1 Tbsp dark chocolate chunks
1 1/2 Cups ice

For garnish-
More chocolate chunks
Whipped cream
Chocolate syrup

Directions:


Place milk in a small saucepan and place over medium heat.  Once the milk is warmed through and begins to steam, remove from heat and add Nutella and chocolate and stir to combine.

Allow to cool slightly.

Place nutella mixture and ice in a blender, turn on high until well blended.  Pour into a glass, garnish and enjoy.

Recipe source: barely adapted from Shockingly Delicious

SRC: Blended Root Beer Float

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Ice cream.  It’s one of those treats I enjoy year round.  It can be 200 degrees or 20, I love the stuff no matter what the temperature.  But, I have to say, when those temps start getting closer and closer to the 90’s my craving for the cold, creamy stuff gets a little stronger.

Give me a shake, cone, a scoop in a cup, banana split, sundae, or perhaps even a float.  I’m not picky, as long as it’s sweet and cold I’m sold.

While I enjoy all things involving ice cream, lets focus on the float.  A float.  It’s simple, requires only 2 ingredients and comes together in mere seconds.  And once that cream starts melting in the fizzy stuff, well it’s so incredibly satisfying.

I can’t even begin to tell you just how many floats I’ve enjoyed over my lifetime.  But I can tell you, I’ve definitely had my fair share.  One icy, creamy concoction that I’ve never tried is a blended float.

Initially I didn’t think it was possible to top the classic float, but I’ve been proven wrong.  In a big, big way.  Blended root beer float was one of the many amazing recipes I came across on The Burnt Apple, my assignment for this months Secret Recipe Club.

The Burnt Apple is an amazing blog that not only has healthier twists on the classics.  It chronicles kitchen adventures, and misadventures, of a mom of 3 and wife to a husband with diabetes.  She started out as a newly wed who couldn’t cook and is now a busy wife and mom who also teaches cooking classes.  Her blog is packed full of delicious recipes that can be fixed on a budget!

But, let’s get back to this float, shall we?

Blended floats are just that.  A combination of ice cream and a fizzy drink that’s plopped in the blender, blended for a few seconds to combine them and then poured in a tall, ice cold glass.  It’s the perfect combination of fizzy beverage and creamy ice cream in each sip.  It’s amazing.

It was a hit with both my boys.  Sucked down in about 90 seconds to be honest.  They loved it and asked for another and sucked it down just as quickly.  I added just a splash of root beer just have the carbonation dancing off the top to tickle their noses at the first sip, but that step is totally optional!

I can tell you, these blended floats come together almost as quickly as the traditional ones and I know these cool concoctions will be a sweet anthem of our upcoming hot summer days!

Blended Root Beer Float

Ingredients:


1 Cup vanilla ice cream, homemade or store bought (I used Bryer’s extra creamy vanilla), plus an additional scoop for serving, optional
1/2 Cupchilled  root beer
Whipped cream, optional

Directions:


Place ice cream and root beer in the blender and blend for 15-30 seconds.  Pour in a cup, add an additional scoop of ice cream and another touch of root beer for some fizz, optional.  Top with whipped cream, if desired.

Recipe source: The Burnt Apple

SRC: White Bean and Basil Hummus

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I’ve long been a fan of hummus.  It’s light.  Refreshing.  Delicious.  Oh, and it’s good for you…which means you can eat even more, right?

Aside from being addicting it’s so easy to make and can be made with multitude of different ingredients depending on what you have on hand.  Granted, tradition hummus is comprised of garbanzo beans, tahini and a few other ingredients.  But just like everything else that makes it way to the states, hummus is made with a variety of different ingredients and in several different flavors.

I’ve made and indulged in the traditional hummus more times than I can possibly count.  I love it and when I top a a pita chip with it, well it’s just like any other chip and dip combo.  They just keep on making their way into my mouth and I just can’t stop.  But, as much as I enjoy traditional hummus nothing is going to stop me from trying as many different varieties as I possibly can.  Such as a white bean variation!?!?

I tried white bean hummus for the very first time a few weeks ago.  And well, it was just as good as the traditional stuff.  My hand just kept getting chip after chip and scooping the dip as quickly as it possibly could.  It was almost like an out of body experience.  Almost!  I was hooked on the white bean version just like the traditional.

So, when I came across a recipe for white bean hummus on Jess’ blog, my assignment for this months Secret Recipe Club, I knew this was the recipe I HAD to make.  Don’t get me wrong, it wasn’t easy narrowing down my options between the Greek tortellini salad, zucchini lasagna, Thai basil pesto, salted caramel browned butter cookies (and y’all know I’m a sucker for any and everything browned butter), pina colada bars, and blood orange mojitos, just to name a few, I was torn.  But I finally decided to make Jess’ hummus.

I must say, this hummus did not disappoint.  It was smooth and creamy with just the right amount of garlic throughout, brightness from the lemon zest and juice and the perfect amount of flavor from the basil.  Put this on top of a soft or crispy pita chip and you’ve got an amazingly addictive snack or appetizer.

Just when you think it can’t get any better, it can.  This dip comes together in a matter of seconds, making it perfect for last minute guests or even a quick snack.  It’s great right after being made, but can be chilled for a bit to allow the flavors to meld…if time allows.

Go ahead, whip up a batch and enjoy!

White Bean and Basil Hummus
Ingredients

1 (15oz) Can great northern or cannellini beans, drained and rinsed
2 Cloves garlic, peeled and roughly chopped
Juice from half a lemon juice
Zest of half a lemon
Salt and pepper, to taste
1/3 Cup packed basil leaves
3 Tbsp olive oil
Directions:

Place beans, garlic, lemon juice, lemon zest, salt and pepper, and basil in a food processor.  Pulse until roughly chopped.  With the food processor running, stream in the olive oil until the mixture comes together and becomes creamy.  Taste, adjust seasonings if needed.  Serve.
Recipe source: Flying on Jess Fuel, originally from Ambitious Kitchen

SRC: Mini Minemeat Pies

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Let me apologize for such the long post.  This particular recipe and challenge was very near and dear to my heart.  If you don’t care about reading through all of this just skip to the bottom to get a delicious recipe for a truly British holiday favorite.  These mincemeat pies have a buttery, flaky crust studded with bits of orange zest and it’s filled with a boozy mincemeat (dried apples, raisins, spices) filling.

My Grandma, my mom’s mom, was born and raised in England.  It wasn’t until she married that she made the trek across the pond to live in the states.  So, she was able to partake in traditional English foods and desserts, and fortunately for us she brought her love for that food with her when she ventured to the states.

Many of my afternoons, weekends and summer days were spent in the care of my Grandma.  Which meant I got to experience some of the more traditional British foods.  I didn’t think anything of her whipping up something like Yorkshire pudding, steak and kidney, or tea and crumpets on a regular basis.  I now know just how rare some of the foods I enjoyed as a kid are here in the states.

I loved being able to eat all these foods my Grandma grew up enjoying.  I also loved when she went to her English Girl’s party.  There were about 8 ladies that had come to the states and they all ended up in the same town, so about once a month they would make English goodies and they’d get together, visit, have tea and eat some delicacies from their home.  She would take me to these parties and I would get to hear stories as well as indulge!

My Grandma had a passion for being in the kitchen and she used those talents to pass on goodies, especially around birthdays and Christmas.  For every birthday each child and grandchild got their favorite dessert that was just for them to enjoy.  Most kids and grand kids wanted lemon curd, so she saw to it that they got a jar on or maybe a day or two before their birthday.  My mom, well she liked rhubarb, not rhubarb pie because she doesn’t care for the crust, so she got a bowl full of homemade rhubarb pie filling.

She didn’t skimp at Christmas either.  Every family; her kids and even grand kids that were out on their own, got a tin of fudge.  And not one of those tiny tins that would hold like 4 pieces of fudge, we’re talking at least a 6×6 tin that had about 3-4 layers of fudge.  I loved walking into her house around Christmas time; the chocolate aroma filled the air and there wasn’t a flat space in her kitchen, den or on her dining room table that wasn’t lined with fudge.  And if you touched a piece, oh boy, were you in trouble!  But, she would always reserve a few pieces and set them aside for me so I could “test them out” before they left her house!

She didn’t reserve or cooking and baking just for special occasions either.  Whenever she got the itch she would whip up a batch of scones, gingersnaps, rolls, and other goods.  If I said I wanted to make something; whether it was a pie, tarts, or just some simple cupcakes (made with that jiffy cupcake mix) some simple powdered sugar icing and topped with sprinkles and a candied cherry, she would jump up and we’d go in the kitchen.

Many of my fondest memories are in the kitchen.  It started with simple cookies or cupcakes when I was younger, as I got older she taught me more techniques and recipes that were more in depth.  She passed along a lot of her recipes and little tips and tricks to me, which I still use in my cooking today.

When the holiday season started rolling around some of her signature desserts were eclairs (gosh, what I wouldn’t give for just one more of her’s), tarts filled with lemon curd and just a dollop of whipped cream, and then a traditional English dessert of mincemeat pies with a little dusting of powdered sugar.  I got to help her make these goodies too, and I enjoyed standing right by her side helping every step of the way.

So, this month when I came across mincemeat pies on Karen’s blog, Lavendar and Lovage, my memories of standing by my Grandma and helping her in the kitchen instantly flooded my mind.  I knew exactly what I was going to make for this month’s Secret Recipe Club challenge, mini mincemeat pies just like I enjoyed with my Grandma.

Now, many of you are probably doing exactly what my husband did when I told him what I was making this month.  But before your turn your noses up and go to the next site, let me tell you about it.  While earlier versions did include beef or venison, the versions enjoyed (especially around Christmas in England) are comprised of fruit and more like our fruit pie fillings.  It’s most commonly comprised of a mix of dried apples, raisins, candied citrus, spices and sometimes some booze.  It is primarily put in little tarts or pies and baked.  However, I found a variety of recipes on Lavendar and Lovage that included minemeat as well as a recipe for homemade mincemeat.

Once I talked Spencer into giving these a chance I rushed into the kitchen to start making these little pies that I enjoyed throughout my childhood.  Karen’s version has a pastry that included orange zest and juice, which I thought complimented the warm spices of the mincemeat beautifully.  The pastry was perfectly buttery and flaky with a hint of tang from the oranges.  The filling was just as I remembered; chunks of apples and raisins accompanied by molasses and warm spices.  The top crust has a light crunch thanks to the sprinkle of sugar dusted over the top before baking.  I even gave them a dusting of powdered sugar, just like Grandma, right before serving.

Thanks so much Karen, for the delicious recipe, the walk down memory lane and a day in the kitchen with my Grandma.  What made making these pies even more special was I used the exact tins (from England) that my Grandma used to bake them in, along with the pastry cutters she used and her rolling pin.  I thoroughly enjoyed this challenge,  I loved reading through your blog; reading some of your stories of England, hearing some of your terminology (“if you fancy”, “a wee bit”, and “a lashing of whipped cream”) and seeing some of your cards and pictures in your postings made me think of my Grandma and recall countless conversations wit her.  I can’t wait to make many more of your recipes, to get that taste of England just one more time.

Want to read more about mincemeat and it’s history?  Check out these articles from Huffington Post and Wikipedia.

Mini Mincemeat Pies

Ingredients:

For the pastry-
1 1/2 Cups + 2 tsp (225grams) self-rising flour
1 Stick (115 grams) unsalted butter, chilled and cut into small pieces
Zest of 1 orange
Juice of 1 orange

For filling-
12 Tbsp mincemeat
Splash of brandy

For topping-
1 Egg
Splash of water
Granulated sugar

Directions:

Preheat oven to 400.  Spray a tart tin (or shallow cavity muffin tin) with non-stick cooking spray.  Set aside.

Sift flour into a large bowl.  Add butter and cut into the flour using a pastry cutter or your hands until fine crumbs are formed.  Add the orange zest and stir to combine.  Add the orange juice a little at a time, mixing in with a fork or knife, until the mixture comes together.  Form in a ball and wrap with plastic wrap.  Place in the refrigerator and chill for about 30 minutes.

Add a splash of brandy to the mincemeat, unless the mincemeat already includes booze.

Pull the pastry dough from the refrigerator.  Dust a clean work surface with flour.  Roll dough to the same thickness as a pie crust, cut 12 larger circles to fit in the cavity of your pan.  Re-roll and cut 12 slightly smaller circles, this will be the tops to your pies.

Place the larger circles in the pan, spoon in mincemeat, top with the smaller circles (pinching the top layer and bottom layer of dough together gently to seal).  Snip the top of each pastry to form an air hole.

Whisk egg and a splash of water together.  Brush over the pastry and sprinkle lightly with sugar.  Place in the preheated oven and bake for about 10-12 minutes, until the dough is cooked through and golden brown.  Remove from oven and allow to cool in tin for about 3-5 minutes.  Gently loosen the tarts and transfer to a cooling rack and allow to cool completely.

Have a little extra mincemeat?  Use it to make these mincemeat scones.  That’s what I’ll be doing this week.  I can’t wait to try them!

Recipe source: Lavender and Lovage

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SRC: Homemade Peanut Butter

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I have made my own peanut butter once.  That one time I made it, it was actually so it could be incorporated into another recipe.  It was for a pie crust, a peanut butter pie crust to be exact.  Of course, after making it I had to sample it.  I was beyond impressed.   Not only with the taste but with how incredibly simple it was to make.  I mean it came together in literally seconds.

I guess in the back of my mind I knew it couldn’t be that hard since I pass those “homemade peanut butter” machines in the market.  I’m assuming if it was very complicated they wouldn’t even give you the option to make your own.  Now I ask myself,  if it was so easy, then why haven’t I made my own for my peanut butter loving son and husband since that very first time?  To that, I don’t really have an answer.

But, all that is changing.  And changing now.  For this month’s secret recipe club I was assigned Enriching Your Kid.  After perusing through several recipes that looked amazing,  I finally decided to go back to the basics and make my own peanut butter.

This time it would be for us to consume rather than going into another recipe.   Boy, was my money right on the mark with this choice.  My peanut butter loving addicts were so excited to hear I was making homemade peanut butter and my little sous chef was eager to assist!

We had so much fun making this peanut butter.  Tucker’s favorite part was watch the nuts twirl around the food processor and transform from pieces of nuts into a smooth cream.  And just like me, he HAD to give that butter a taste as soon as I took off the lid.  He approved immediately!  So what are you waiting for, try making your own peanut butter today! You’ll be hooked too!

Homemade Peanut Butter

Ingredients:

1 Cup dry roasted lightly salted peanuts
1/4 Tsp unsalted butter
2 Tsp sugar
1 1/2 Tsp vegetable or peanut oil

Directions:

Place peanuts and butter in a microwave safe dish and heat for 20 to 30 seconds.  Toss to coat.  Set aside.

Place sugar in the food processor.   Turn on high and let go for a minute, or until sugar is powdered.  Add the peanuts and turn on high allowing the peanuts to turn into a peanut butter.  Once it begins to becomes creamy, stream in the oil while the processor is still running.   If the mixture begins sticking to the sides, stop and stir and continue processing.

Store in an airtight container in the fridge.  Oil may rise to the top while sitting,  simply stir before use.

Recipe source: barely adapted from Enriching Your Kid

SRC: Boozy Pumpkin Bread

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Decisions, decisions.  Each month I’m given the daunting task of browsing through an amazing blog and singling just one recipe out to present to you all on Secret Recipe Club reveal day.  You would think that after a while of having to make this decision it would get easier.  But, well, it just doesn’t.

This month I just as hard of a time as ever.  My assignment this month was The Wimpy Vegetarian.  And let me tell ya, there is absolutely nothing wimpy or weak about Susan, her blog, or any of the numerous recipes she’s featured on her blog.  I did not have any problems finding recipes that called my name, and honestly I wasn’t missing the meat at all.  Browsing through Susan’s recipes I was drawn to the chocolaty chocolate brownies, crack granola, blackberry cornbread buckle, homemade sauerkraut, apple cider syrup, and even these browned butter bread crumbs just to name a few.

When I finally had to bite the bullet and choose which recipe to make first, I decided to take the fall route and go with something pumpkin.  It took me a matter of seconds to choose a bread from the list of options.  Boozy pumpkin bread to be exact!

Now you know me and my love for pumpkin, I’m infatuated with the stuff and drawn to pretty much every single recipe that involves pumpkin.  So the fact that this pumpkin recipe included a little bourbon was an added bonus.

This bread is everything you want in a fall recipe.  Pumpkin, warm fall spices, a touch of bourbon and cinnamon-y applesauce.  Right before popping it in the oven, the bread gets a generous sprinkling of turbinado sugar, or sugar in the raw, which gives the bread a slightly crunchy top.

This would be perfect for a quick breakfast, an afternoon snack or even heat it up a bit and add a scoop of vanilla ice cream for a simple but oh-so-amazing dessert.  Need a fall gift?  Make a loaf of this bread, wrap it up and place it in a basket with pumpkin butter, fall flavored coffee, and even a jar of homemade caramel.

It’s such a simple bread and comes together in no time but it’s so good.  This won’t last long, so it would a safe bet to make at least 2 or 3 loaves!  Be sure to try this out and head over to Susan’s blog to check out her other amazing and mouthwatering recipes!

Boozy Pumpkin Bread

Ingredients:


2 Cups all-purpose flour
1/2 Cup sugar, plus more for dusting the pan
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp cinnamon
3/4 Tsp ground ginger
1/4 Tsp ground cloves
1 Cup pumpkin puree
1/2 Cup coconut oil
2 Eggs
1/2 Cup cinnamon applesauce
1 Tsp vanilla
2-3 Tbsp bourbon
1 Tbsp raw sugar

Directions:


Preheat oven to 350.  Spray a loaf pan with non-stick cooking spray and dust with granulated sugar.  Set aside.

In a medium bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cloves.  Whisk to combine.  Set aside.

Place coconut oil in a large, microwave-safe bowl and heat for 15 seconds, until coconut oil is in a liquid state.  Remove and add pumpkin, eggs, apple sauce, vanilla and bourbon.  Whisk vigorously to incorporate completely.

Using a spatula, gently fold the dry ingredients into the we until completely combined.  Pour in prepared pan and sprinkle with raw sugar.  Place in preheated oven and bake for 1 hour or until toothpick inserted comes out clean.  Remove from oven and allow to cool.  Remove from pan, slice and serve.

Recipe source: slightly adapted from The Wimpy Vegetarian

SRC: Mixed Berry Banana Smoothie

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I have been on a smoothie kick as of late.  We’re talking at least one smoothie a day, sometimes two. There’s just something so enticing about them.  They are quick and easy, they are filling without making me feel completely bogged down and they are a great option for a quick breakfast or snack on the go, so perfectly portable.

Another plus, I add a handful of spinach or kale for some extra veggie power.  It’s a simple addition to help get another serving of veggies, and it doesn’t compromise the taste of the smoothie in any way.  Don’t believe me?  My 4 year old is just as much of a smoothie addict as I am and I put handfuls of the green stuff in his and he sucks it down like an Icee.  Although he’s not a picky eater, veggies in his smoothie may turn him off.  But he loves the smoothies and doesn’t even notice the added greens.

This month’s Secret Recipe Club exchanged kept feeding my smoothie cravings.  Ros of The More Occasional Baker loves being in the kitchen and has a passion for baking, not unlike yours truly!  I browsed through all of her recipes, which had my mouth watering, but ultimately decided to focus on a recipe that was a little lighter this month.  A smoothie.

Although a smoothie may not sound like the most exciting of recipes to some, I get incredibly excited about my smoothies.  From the moment I get my blender out to the very last sip, I am one happy girl. There are so many different types of smoothies and variations, the options are endless and I enjoy experimenting with all the options and possibilities.

This time was no different.  I saw Ros’ recipe for her breakfast smoothie I was so excited to whip out my blender and make a smoothie.  And when Tucker heard me making it he was right by my side eagerly awaiting the first sip.

I varied my recipe from Ros’ very slightly.  I added coconut milk for a little more flavor and creamier texture.  Instead of only strawberries, I added frozen mixed berries and a scoop of protein powder for some added nutrients.  I also snuck in a handful of kale for a little veggie power!

The end result was a delicious and refreshing smoothie.  Extremely creamy from both the coconut milk and the scoop of ice cream, which could be substituted for Green yogurt.  The berries added sweetness along with a little burst of tartness, the banana helped add another level of creaminess along with subtle sweetness.  I also added a handful of spinach as well as a scoop of protein powder.  This is definitely the way to start your day or refresh after a long workout.  This would also make a terrific and healthy after school snack to help your kiddos make it to supper time!

So get that blender out and whip yourself up a smoothie.  You and your blender will be best friends!

Mixed Berry Banana Smoothie

Ingredients:


1/2 Cup coconut milk
1 Banana, roughly chopped
1/2 Cup mixed frozen berries
1/3 Cup packed baby spinach or kale
1 Scoop protein powder, optional
1 Small scoop vanilla or Greek yogurt

Directions:


Place all ingredients in blender and blend until smooth and incorporated.  Serve.

Recipe source: slightly adapted from The More Than Occasional Baker

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SRC: Banana Cream Cheese Muffins

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I am one of those people who always has bananas in the house.  My boys go through them like monkeys at the zoo, so I very rarely have overly ripe bananas laying around.  But, on the rare occasions I do I take advantage of it and quickly pull one of my bookmarked banana recipes out and run to the kitchen.

I had been craving a banana baked good for quite sometime.  I came across these banana cream cheese muffins on Hapa-tite, my assignment for this month’s Secret Recipe Club.  It was like the planets aligned; I found a delicious recipe I wanted to make just in time for the swap and I had some ripe bananas on hand.  It was meant to be!

I love banana baked good, but throw cream cheese in the mix and well, you’ve got a match made in heaven. Cream cheese is a staple in my kitchen and I love adding to to various recipes to enhance and change up the flavor just a bit.  The cream cheese adds a richness as well as a slight tang to the recipe and it’s flavor really plays up and compliments the banana flavor in this muffin.

These muffins turned out amazing.  I added brown and white sugar to give it a molasses-y flavor.  I left the bananas slightly chunky so bits would be evident throughout the muffin.  These are moist, packed full of flavor and the perfect use for those ripe bananas you have sitting on your counter!  Make some of these for your crew today and they can enjoy them for a quick and delicious breakfast throughout the rest of the week!

Banana Cream Cheese Muffins

Ingredients:


6 Tbsp unsalted butter, room temperature
4 Oz cream cheese, room temperature
1/2 Cup sugar
1/2 Cup brown sugar, plus more for sprinkling (if desired)
1 Egg
1 Cup (2-3) bananas, smashed but still with chunks
1/4 Tsp vanilla
1 1/2 Cups flour
1/4 Tsp baking soda
1/4 Tsp baking powder
1/4 Tsp salt

Directions:


Preheat oven to 350.  Line a muffin tin with liners and set aside.

Place butter and cream cheese in a large bowl and beat on high until combined and fluffy, about 2 minutes. Add both sugars and beat on high until light and fluffy, about 2-3 minutes.  Add egg and mix to combine. Add vanilla and bananas and mix until just incorporated.  Lastly, add the flour, baking soda, baking powder and salt and mix until just combined.

Fill muffin tin 2/3 full.  Sprinkle with brown sugar, if desired.  Place in preheated oven and bake for 20-25 minutes, until golden brown and toothpick inserted comes out clean.  Remove and enjoy.

Recipe source: barely adapted from Hapa-tite, originally from The Sweetest Kitchen

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SRC: Cocolocos

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Just the other day my sister-in-law and I were having a discussion about cookies.  She prefers her cookies thin, almost flat, slightly crispy on the bottom and chewy.  So this got me to thinking about how many conversations I’ve had with people about cookies and the texture and consistency they prefer.  EVERYONE has a preference and they are adamant about they way they want their cookies.

I, however, prefer my cookies thicker with a light crispy outside and a gooey, stick-to-your-teeth center. How do you prefer your cookies; crunchy, crispy, chewy, cakey?

No matter how you prefer your cookies, I think there is one thing everyone can agree on.  Chocolate chips. I think almost everyone loves a good ol’ chocolate chip cookie.  And chocolate chips make pretty much everything better.

For this month’s Secret Recipe Club I was craving cookies, but not just any cookie, a cookie that was packed full of chocolate chips.  So I started perusing Fried Ice Cream and Donut Holes, my blog assignment this month, and came across one mouthwatering recipe after another, but was searching for the perfect cookie to quench my craving.  Then I saw it.  The Cocoloco.  Not only is it fun to say.  Go ahead and say it…Cocoloco!  See, isn’t it fun?

But it’s packed full of tons of good stuff.  Brown sugar, coconut, pecans and, of course, chocolate chips.  This cookie is delicious, and it’s also my ideal texture and consistency.  It’s slightly salty, moist from the coconut, a delicious, almost buttery crunch from the pecans and the smooth, chocolaty goodness from the semi-sweet chocolate chips.

These cookies have it all.  They were a clear winner at my house.  The shelf life on these pups weren’t even 24 hours.  They are sweet, but not overly sweet, and so addicting that you truly can’t eat just one.    

Cocolocos

Ingredients:


1 Cup (2 sticks) unsalted butter, room temperature
1 Cup packed brown sugar
1/3 Cup granulated sugar
2 Eggs
1 Tsp vanilla
1 3/4 Cup flour
1/2 Tsp baking soda
1/4 Tsp salt
3/4 Cup semi-sweet chocolate chip cookies
1 Cup rolled oats
1 Cup sweetened shredded coconut
1/2 Cup pecans, parched and roughly chopped

Directions:


Preheat oven to 350.  Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

In a bowl combine flour, baking soda and salt and whisk to combine.  Set aside.

Combine butter and both sugars in a large bowl and beat on high until light and fluffy, about 3-5 minutes.  Add the eggs, one at a time, mixing well after each addition.  Add the vanilla and mix to combine.  Slowly add the flour mixture and mix until just incorporated.

Add the chocolate chips, oats, coconut and pecans and stir to combine.

Using a cookie scoop (mine was bout 2 tablespoons) scoop the dough on the prepared pan, leaving about 2-3 inches between each cookie.  Place in the preheated oven and bake for 12-16 minutes, until set and golden brown or bake for 10 minutes, then turn oven to convection and bake for another 2 minutes.

Allow to cool on pan for 3 minutes, transfer to a cooling rack and allow to cool completely.

Recipe source: adapted from Fried Ice Cream and Donut Holes originally from Four Sister’s Inn Cookbook

SRC: Cornflake Biscuits

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Before this month I had never heard of a cornflake biscuit.  But while I was perusing Food Baby Life, the blog I was assigned for this month’s Secret Recipe Club exchange, I came across an unusual recipe.  One that I had never had or heard of before.  But apparently it is a rather common recipe in Australia.  Aside from being a common recipe, it’s a favorite among adults and children alike.  After reading that Susan had enjoyed these as a child and now makes them for her own children I knew I had to try this recipe that she held so close to her heart.

I wasn’t quite sure what consistency to expect with these biscuits.  Initially, just from the title, I expected something along the lines of what we enjoy for breakfast or with our fried chicken.  But after looking at the picture and taking in what she said, that they are a great snack or lunchbox treat, I thought that they could go a whole new direction.  Still, I was intrigued.

The dough came together very quickly and is made almost like a cookie.  Cream the butter and sugar, add the remaining wet ingredients, then the dry and finally fold in the add-ins.  Susan used sultanas but said that chocolate chips could be substituted, so that’s exactly what I did.  After mixing in the chocolate chips and part of the cereal I began scooping the dough, rolling it in the remaining cereal and placing it on the baking sheet.

The end result was a shortbread-like cookie that was slightly crispy from the cornflakes and subtly sweet from the chocolate.  I used a mixture of semi-sweet and dark chocolate chips and I am so happy with the way they came out.  These biscuits are delicious and the perfect option for something sweet that isn’t too rich or heavy.

If you’ve got about 20 minutes and a few simple ingredients then you’ve got what it takes to make these biscuits.  I’ve definitely been missing out with these.  Susan, thanks for sharing one of your childhood favorites that is now a favorite in our house too.

Cornflake Biscuits

Ingredients:


10 Tbsp unsalted butter, room temperature
1/3 Cup Sugar in the raw
1 Tsp vanilla
1 Tbsp milk
1 1/4 Cup self rising flour
1/4 Cup dark chocolate chips
1/4 Cup semi-sweet chocolate chips
2 Cups crushed cornflake cereal, divided

Directions:


Preheat oven to 350.  Spray a baking sheet with non-stick cooking spray and set aside.

Place butter and sugar in a large mix bowl and beat on high until light and fluffy, about 2-3 minutes.  Add vanilla and milk and mix to combine.  Add the flour and mix until incorporated.  Add chocolate chips and 1 cup of cereal and fold to combine.

Pour the remaining cereal in a bowl.  Scoop dough, using a tablespoon sized cookie scoop, roll in a ball and then roll in the cereal.  Place the cookie on the prepared baking sheet, and slightly flatten using the palm of your hand or the base of a flat bottomed cup.  Continue process with remaining dough.

Place in the preheated oven and bake for 12-15 minutes, until lightly golden.  Allow to cool on cookie sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely.

Recipe source: Food Baby Life

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