Tag: brown sugar

Marcy’s Legendary Chocolate Chip Cookies

When I am asked to bake cookies, my mind automatically goes to Chocolate Chip Cookies. I would say that I love a chewy chocolate chip cookie the best. However, if you give me a thin, crispy chocolate chip cookie, I love those too!

These cookies are phenomenal! If you follow the recipe, you will get between eight and ten cookies. For a small-group ladies’ bible study, they were a great choice. They will be massive with the perfect amount of chocolate and chew. They are excellent with a glass of cold milk!

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Marcy's Legendary Chocolate Chip Cookies

Course Cookies
Servings 8 jumbo cookies
Author Amye Melton

Ingredients

  • 1 cup unsalted butter softened
  • 1 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 1/2 cups chopped semisweet chocolate (preferable Lindt)

Instructions

  • Preheat oven to 350°F. Stack two baking sheets together and line top sheet with parchment paper. Arrange oven rack to upper third position.
  • In a mixer bowl, cream butter with both sugars until well blended.
  • Add vanilla, eggs, and egg yolk.
  • Fold in flour, baking soda, salt, chocolate chips, and chopped chocolate and blend well to make a thick batter. If batter seems soft and greasy, add 2 to 4 tablespoons more flour. Dough should be soft but not too greasy or slack. You can also chill it 10 minutes if you think it has enough flour or let it stand 20 minutes. Either approach will help cookie dough "set up".
  • Scoop or form balls of 7 to 8 ounces of dough (yes, weigh it!) and place on prepared baking sheets about 1 to 3 inches apart. If you don't have a scale, use 1 cup of dough per cookie; each will measure 3 inches in diameter once placed on baking sheet. You can only bake a few at a time.
  • Bake 20 to 24 minutes or until cookies are nicely browned on top and just set-up looking.
  • Remove from oven and let cool on baking sheets for 15 to 20 minutes before removing.

 

Cowboy Cookies

I recently went to the beach with some friends. Forgetting to take a book for the beach, I decided to try a podcast. Savannah and Ashley listen to them all the time. Who knew there were thousands of podcast and about that many subjects too?

Choosing a murder mystery, really unlike me, I settled back in my chair for the experience. It was not long before I was drawn into the case and was trying to figure out the crime on my own. If there is anything I probably should never be, it is a detective. I had everyone on that podcast convicted and sentenced, and I was completely wrong!

During this podcast the continued to talk about Cowboy Cookies. Although I had no idea what was in a Cowboy Cookie, this podcast persuaded me that I needed one.

Greg and I both eat low-carb 98 percent of the time. Occasionally, we both get a sweet tooth though, and this happened over the weekend. I pulled out our latest church cookbook. There, on page 131, was a recipe for Cowboy Cookies!

I scooped the cookie dough using a large scoop to make huge cookies that averaged 3 1/2 inches in diameter. They were chewy, delicious cookies studded with chocolate chips and pecans. You can use a smaller scoop, but you may need to cut the baking time, watching the cookies and baking just until they start to brown.

 

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Cowboy Cookies

Course Cookies
Author Amye Melton

Ingredients

  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. shortening
  • 1 c. granulated sugar
  • 1 c. brown sugar packed
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 c. rolled oats
  • 1-2 c. chocolate chips
  • 1 c chopped pecans

Instructions

  • Sift together the flour, baking soda, baking powder and salt, set aside.
  • Using an electric mixer, cream together the shortening and sugars until light and fluffy.
  • Add eggs, one at a time. Stir in vanilla extract.
  • Spoon in the flour mixture and gently combine.
  • Stir in the chips and pecans.
  • Scoop using 1/4 cup scoop and drop onto greased cookie sheet and bake at 350℉ for 15 minutes or until the cookies start to brown.
  • Cool on pan for 5 minutes. Remove to a baking rack and cool completely.

Caramel Blonde Brownies

caramel-blonde-brownies-3

I really hate to admit to you guys that I have started yet another diet.  You know from following me that I have been a yo-yo dieter all of my adult life.   When the cook in the house is on a diet though, the whole family goes on a diet.  We have been eating healthier for 3 or 4 weeks now, so that is an accomplishment!  With my track record, I am taking it one day at a time.

While looking through old recipes, I found this in my drafts.  I had the recipe and picture on here with the description of the recipe but nothing else.  So, this is for those of you that are not counting calories or carbs or anything at all.  Here is a terrific brownie recipe!

The word “brownies” alone makes my mouth water. These Caramel Blonde Brownies are extremely easy and marvelous! The melted caramel combined with chocolate and the brown sugar oat crust and topping is simply fantastic!  Cool completely for easy cutting.

Caramel Blonde Brownies
 
Author:
Serves: 32
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Ingredients
  • 1 (13-oz.) pkg. vanilla caramels, unwrapped (about 48 caramels(
  • 3 tbsp. milk
  • 1⅔ c. all-purpose flour
  • 1⅔ c. old-fashioned rolled oats
  • 1¼ c. packed brown sugar
  • ¾ tsp. baking soda
  • 1 c. butter, melted
  • 1¼ c. semi-sweet chocolate pieces
Instructions
  1. In a heavy medium saucepan, combine the unwrapped caramels and the milk. Cover and cook the mixture over low heat for about 15 minutes or until caramels melt, stirring the mixture occasionally.
  2. Meanwhile, in a large bowl, stir together the flour, rolled oats, brown sugar, baking soda, and butter until well combined. Reserve about 1 cup of the oat mixture. Press remaining oat mixture into bottom of a 13 x 9 x 2-inch baking pan to form an oatmeal crust.
  3. Bake the crust in a 350° F oven for 8 minutes. Remove pan from oven.
  4. Spread the melted caramel mixture evenly over crust in pan. Sprinkle with chocolate pieces. Sprinkle with reserved oat mixture.
  5. Return to 350° F oven and bake for about 15 minutes or until the top is golden.
  6. Transfer pan to a wire rack and cool well. Cut into bars.

 

Plum Cobbler

plum cobbler 001

 

If you have plum trees, then you know the incredible struggle of every plum on the tree ripening in a matter of days. I have been up to my ears in plums for the past week.

My mother made tons of jellies and jams every summer. However, my mother was one to cook breakfast every morning. We would eat jellies and jam on those warm homemade biscuits that she always made. I, on the other hand, only cook breakfast occasionally.

After a few attempts, I have a plum cobbler recipe that we have enjoyed. This cobbler is quite simple and delicious. It reminds me of a cobbler my grandmother made when I was growing up. The hardest thing about this cobbler is chopping all of the plums. Serve with vanilla ice cream for a special treat!

Plum Cobbler
 
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Ingredients
  • 8 cups pitted and sliced fresh plums
  • 1 c. light brown sugar
  • ½ c. granulated sugar
  • pinch salt
  • 2 tbsp. amaretto, (optional)
  • 3 tbsp. cornstarch
  • Topping:
  • 1½ c. self-rising flour
  • ⅓ c. granulated sugar
  • 8 tbsp. unsalted butter, cold and cubed
  • ½ to ¾ c. heavy cream
  • 1 to 2 tbsp. coarse sugar for topping
  • Vanilla ice cream
Instructions
  1. Preheat oven to 375℉.
  2. In a large bowl combine the plums, sugars, salt, amaretto, and cornstarch. Spoon into a 9 to 10-inch cast iron skillet.
  3. In a medium bowl combine the flour and sugar. Add the butter and using a pastry blender, cut the butter into the mixture until it resembles coarse meal. Add the cream and mix gently. You are looking for a wet, sticky dough. Add more cream a tablespoon at a time if the mixture is too dry.
  4. Drop the dough on top of the plum mixture. (It is messy, but I do this with my fingers.). Sprinkle with coarse sugar.
  5. Bake until golden brown and the filling is hot and bubbling, 30 to 45 minutes.
  6. Serve warm with ice cream, if desired.

 

Greg’s Smoked Boston Butt

Greg's Smoked Boston Butt

 

Memorial Day and grilling go hand in hand. I don’t recall ever spending the holiday when we did not grill. When I was growing up, it was Uncle Tab grilling chicken over his big homemade pit with all of the family gathered ’round. Things changed once we moved away from family and we started traditions of our own.

One of the oldest recipes on NJSD was this delicious smoked Boston butt! I initially shared this recipe in 2011, shortly after I started NJSD. Greg began cooking this years ago and has made a few adjustments over the years, but this is the original recipe. Occasionally he will smoke the butt at a lower temperature and cook it slightly longer. Sometimes he will change up the mop recipe a bit. You can use this recipe as a guide and make it your own.

I can usually find Boston Butts on sale around the spring and summer holidays. I buy two so that I can freeze one for later. This Boston Butt is perfect served with your favorite baked beans and my cousin’s Twisted Slaw, click here to go straight to her recipe.

I hope to have my app icon up and running by this weekend.  I am computer challenged when it comes to setting up some of this stuff.  I hope to get a little help with that soon.  I have only come up with one app icon that I truly like but here’s a sneak peak.  What do you think?

 


Greg's Smoked Boston Butt
 
Author:
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Ingredients
  • 1 (5-7 lbs.) Boston butt (bone-in pork shoulder roast)
  • Rubber gloves
  • Ingredients for rub mix:
  • ½ c. brown sugar
  • 6 tbsp. black pepper
  • 6 tbsp. salt
  • 4 tbsp. garlic powder
  • 4 tbsp. onion powder
  • ½ c. paprika
  • Ingredients for mop sauce mix:
  • 2 c. white vinegar
  • 2 tbsp. salt
  • 2 tbsp. black pepper
  • 3 small onions, sliced thin
  • 3 lemons, 2 sliced thin, 1 squeezed
  • ½ c. water
  • 1 jalapeno pepper, sliced thin
Instructions
  1. To make rub, mix brown sugar, black pepper, salt, garlic powder, onion powder and paprika together. Sprinkle rub over the pork and massage onto meat. Cover and refrigerate 8-24 hours.
  2. Prepare smoker or grill for indirect grilling. Greg keeps his grill at 225 degrees.
  3. To make mopping sauce, mix white vinegar, salt, black pepper, onions, lemons, water and jalapeno peppers.
  4. Place roast, fat side up on hot grate. Make sure you don't place it directly over the heat source. Close grill and cook 12 to 16 hours, or until internal temperature reaches 195-200 degrees. Mop the butt every hour. When done, remove butt from grill. Cover with aluminum foil and let rest for about 1 hour. With rubber gloves on, pull the skin and fat away from roast. With your fingers pull the pork into bite-size pieces. Discard fat, if desired. (You can also chop the meat if you prefer.) Serve alone or on buns with your favorite barbecue sauce.