Chocolate Chip Cookies

Call off the search! Here it is...

The best Chocolate Chip Cookie recipe in existence!

Neiman Marcus Chocolate Chip Cookie:

1/2 c. unsalted butter (softened)

1 c. packed brown sugar

3 Tb. white sugar

1 egg

2 tsp. vanilla extract

1 3/4 c. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. instant espresso coffee powder

1 1/2 c. semi-sweet chocolate chips

-Preheat oven to 375*

-Grease a cookie sheet

-In a medium bowl, combine butter and sugars until smooth

-Beat in egg & vanilla

-Sift together flour, soda, powder, salt & espresso powder

-Add flour mixture to the creamed mixture

-Stir in the chocolate chips

-Bake on cookie sheet for 8-10 minutes in pre-heated oven

-For crispier cookies, bake for a few minutes longer

-Cool on a wire rack

I did not have espresso powder, so I left it out.

These are the best chocolate chip cookies ever!

They are best fresh out of the oven or dunked in a glass of milk. They are crispy when cooled. For cookies that stay softer, substitute 2 Tb of the butter for 2 Tb of margarine

Enjoy!

Wedding Cake & Cupcakes

Our friends Meagan & Keith were married this weekend & I made this cake & cupcakes for their celebration! It was so much fun designing this, especially the cake topper! Keith loves dirt biking, so this was a must! The dirt bike a rider came together as a set and the "bride" was actually a Tinkerbell doll. I cut her hair and her legs, made her a little white gown, painted her shoes and superglued a veil on her. They are riding over a pile of milk chocolate. The cake stand was constructed out of cardboard rounds and shoeboxes. A 14 inch and 10 inch round board which were duck taped to shoeboxes and a sheet placed around it all and over the picnic table.

The devil's food chocolate cake recipe is from Martha Stewart and can be found at http://www.marthastewart.com/recipe/devils-food-cupcakes-book

The cake was decorated by first baking three round 8 inch layers of cake. The top of each cooled layer was shaved to be flat. I frosted between each layer and then applied a thin "crumb coat" of frosting around the entire cake and placed in the fridge to harden. (The "crumb coat" eliminates crumbs from appearing on the surface of the frosted cake.) Then I applied a lot of frosting on top and all around the cake. Once frosted, i heat up the spatula by rinning it under hot water and then wiping dry. The hot spatula will smooth the surface of the frosting. The stars were piped using a piping bag and tip #20. To place the bride and groom on top, my husband drilled a hole in the bottom of the bike and we fit a wooden skewer in the hole. We cut the skewer to size, so that the wheels of the bike would just be off the cake top. When we arrived at the celebration site, I placed the cake topper in the center of the cake. Voila!

Raspberry Cream Cheese Frosting:

2 sticks salted butter (1 cup) room temperature

1 8 oz. package cream cheese

1/4 c. seedless raspberry jam

4 cups powdered sugar

to frost the cupcakes I used a piping bag and tip #104

work around the cupcake to make a flower design and then repeat a smaller flower in the center. I topped with a fresh raspberry.

I ordered the brown cupcake liners on etsy at

http://www.etsy.com/listing/48505354/brown-cupcake-linersbaking-cups-100

Ciabatta Bread

Here is a simple Ciabatta Bread recipe that one of my neighbors gave to me. She got the recipe from her friend, Addie Hare.

*I ran out of all-purpose flour, so I used 2 c. all-purpose & 1 c. whole wheat flour. I added a bit more water than the recipe calls for (2 c. water total), to make up for the dryness from using the

whole wheat flour.

Ingredients:

3 c. all purpose flour

1 tsp yeast

1 1/4 tsp salt

1 5/8 c. water

Mix all together in bowl and let dough sit (*you may choose to cover the bowl with a damp cloth) for at least 12 hours. It will be very wet dough. Two hours before you want to cook it, turn it out on a very floured surface. Fold the sides over, gently, without incorporating too much flour. Do this about 6 times. Place some parchment paper into bowl and place dough back into bowl. Let sit for 2 hours. Preheat oven and oven proof container (2 quart container-*I used a cake pan) to 450*. Gently move dough from bowl into preheated container using the parchment paper to move the dough. Keep the parchment paper on the dough & cover loosely with foil, bake 25 minutes. Take foil off, remove parchment paper and bake another 15-20 minutes. YUM!

*I baked at 425* for 25 then took off foil/paper and baked 15 more.

Raspberry Rhubarb Tartlets

These raspberry rhubarb tartlets have a rustic look & are a great way to kick off the rhubarb season! This recipe is from www.marthastewart.com I did not alter the recipe at all since it is Martha we are talking about, and she knows what she is doing...

(i did have to make some changes to preparation of the crust as I do not have a food processor)

Pate Brisee (crust):

2 1/2 c. all-purpose flour

1 tsp. coarse salt

1 tsp. sugar

1 c. (2 sticks) chilled, unsalted butter, cut into pieces

1/4-1/2 c. ice cold water

Combine flour, salt & sugar in a medium bowl. Cut cold butter into tiny pieces, working fast so the heat from your hands doesn't heat the butter too much. Add butter pieces to flour mixture & cut in until the mixture resembles coarse crumbs. Add water, a little at a time and turn with spoon until it starts to come together. Turn onto floured surface and knead until it comes together into a ball. cut into 8 equal pieces & roll dough out into circles, 7 inches in diameter, about 1/8 inch thick. Use more flour as needed to keep dough from sticking. Chill rolled dough for 30 minutes.

Rhubarb Raspberry Filling:

1 1/2 lbs. trimmed rhubarb, cut into 1/4 inch pieces

(about 5 1/2 cups)

1/2 lb. raspberries (1 pint, about 2 cups)

1 c. all-purpose flour, plus more for work surface

2 cups sugar, plus more for sprinkling

Combine rhubarb, raspberries, 1/2 c. flour & sugar in large bowl. Spoon 1 Tb flour onto each chilled tart crust, spread to 1 inch from edge. (The flour will help minimize the filling from leaking, but these will still leak a little bit.) Then spoon 1/2 c. filling onto flour and spread to 1 inch from edge. Begin folding edges together over the filling, using a dab of water on each fold to help the crust stick together. Brush crust lightly with water & sprinkle with sugar. Transfer tarts to baking sheet (I would recommend covering the baking sheet with aluminum foil and spraying with cooking spray). Place all tarts into the refrigerator to chill for 30 minutes. Bake at 400* for 30 minutes, turning once halfway through bake time. Then, turn oven down to 350* & continue baking until golden brown, about 10-12 minutes.

You can find Martha's recipe & preparation methods at

http://www.marthastewart.com/recipe/individual-rhubarb-and-raspberry-tartlets

Enjoy!

Norwegian Cream Cones

Also referred to as Norwegian "Krumkake"

It is birthday season! Happy birthday to all of my friends & family celebrating birthdays this week! I am going to a birthday party later today & decided to make something unique!

Cones:

1/2 c. sugar

4 Tb butter, softened

1 large egg, room temperature

1/2 tsp. vanilla

1 c. flour

cream butter & sugar together. add egg & vanilla & whip until

light & creamy. Beat in the milk and flour until smooth.

Let stand 30 minutes.

Filling:

1 c. whipping cream

6 Tb. powdered sugar

zest of 1 orange

whip cream until foamy, then add sugar & zest & continue whipping until stiff.

Although I have changed the recipe a bit, the original recipe for these cones is from this lovely book my Mom sent to me from Duluth, MN. Petite Sweets by Beatrice Ojakangas

Once the batter has rested for 30 minutes, spray iron with cooking spray & spoon 1 tsp. of batter onto hot krumkake iron. Let cook about 30 seconds or until golden.

Work quickly to set cone roller on top of cone and roll into the cone shape.

Let it rest while wrapped around the cone roller until set.

Once the cones have cooled, fill with whip cream. I put a few chocolate chips in the bottom of my cones to stop whip cream from dripping out the bottom. And added a few sprinkles on top to give the Norwegian cream cones a birthday look!

Yum! Happy Birthday!

Strawberry Scones

Happy Mother's Day!

Here is a recipe for a lower-fat, light and flaky Strawberry Scone!

Ingredients:

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 c. sugar

1/3 c. butter cold

6 oz (3/4 c.) yogurt, orange or vanilla

(if using vanilla yogurt, add 2 tsp. orange zest)

4 Tb. milk

1 c. fresh or frozen strawberries, diced

Whisk together flour, baking powder, baking soda, salt & sugar. Cut in butter in tiny pieces (it may help to cut butter into tiny pieces on a cutting board first, then add to flour mixture) into the flour mixture. Then add yogurt & milk & fold until the mixture starts to come together. Then fold in strawberries. The mixture will still be crumbly. Turn out onto a floured surface and form into 2 balls. Flatten each out by pressing gently with your hand until about 1 inch thick. Cut into desired shapes & place on sprayed cookie sheet. If you have sparkling sugar, sprinkle the top of scones before baking. Bake at 350* for 20 minutes, turning halfway through baking.

*Although I have changed the recipe slightly & the directions entirely...The original recipe for these scones came from bakingbites.com "Strawberry Sunrise Scones"

Spicy Chocolate Chip Cookies

I am happy to welcome guest bakers Grace & Lars to the blog!

I hope you enjoy their recipe for Spicy Chocolate Chip Cookies...

Cinco de Mayo Style!

Ingredients:

1 c. ripe avocado

1 c. packed brown sugar

2 large eggs

1 tsp. vanilla

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

1/2 tsp. cayenne pepper (ground)

12 oz. chocolate chips (dark or semi-sweet)

Directions:

Preheat oven to 350*.

Lightly spray 2 large cookie sheets with cooking spray.

Using a mixer, beat avocado & sugar in a large bowl until smooth.

Beat in eggs one at a time, then add vanilla.

Sift in the next 6 ingredients, then beat just until blended.

Mix in Chocolate chips.

Drop dough by rounded tablespoonfuls onto sheets,

spacing 1 1/2 inches apart.

Gently flatten with a spoon.

Bake cookies until golden brown and soft to touch.

About 10-12 minutes.

Let stand for 3 minutes, then transfer to racks to cool.

!Delicioso!

Raspberry Muffins

The secret to making great raspberry muffins is lemon zest!

Ingredients:

1/2 c. canola oil

1/2 c. milk

zest of one lemon

1/2 c. sugar

1/2 c. applesauce

Mix together until well combined.

Then add:

1 large egg (at room temperature)

1 tsp. vanilla

Mix until combined. Set aside.

In another bowl, combine:

2 c. all-purpose flour

2 tsp. baking powder

1 tsp. salt

Whisk the dry ingredients (I whisk instead of sifting the flour)

Add wet ingredients to dry and fold gently until almost combined.

Then add:

1 1/2 c. frozen raspberries

(if using fresh berries, rinse them and let them dry, then toss with

1 Tb. of flour to soak up any liquid. then add raspberries to the mixture...) When adding raspberries, fold only a few times & as gently as possible. This will prevent the color from leaking into batter & will also prevent your batter from being overworked.

The lighter & fluffier the muffin, the better...

Spray a muffin tin or line with baking cups. Fill with batter almost to the very top. This recipe will make a baker's dozen muffins.

Bake @ 350* for 20-24 minutes, turning halfway through baking time. They are done if you gently press a finger on top and the muffin springs back up. If indentation stays or you see muffin fall a little bit when pressed, then bake a few more minutes. I spritzed the top of muffins with water & sprinkled sparkling sugar on top.

Enjoy!

Zucchini Bread

Today I created a brand new healthy Zucchini Bread or Muffin Recipe. It turned out great!

Ingredients:

1 3/4 c. grated zucchini (1 medium zucchini)

1/4 c. grated apple (1 small apple)

3 eggs

1/4 c. plain yogurt

1/2 c. applesauce

1/2 c. canola oil

1/2 c. brown sugar

2 tsp. vanilla

1 can crushed pineapple (8 oz, undrained)

Mix above ingredients until well combined. Set aside.

In another bowl, whisk dry ingredients together:

1 1/3 c. all-purpose flour

1 c. whole wheat flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

2 tsp. cinnamon

3/4 tsp. salt

Add wet ingredients to dry ingredients and fold until just combined.

This will make 1 large loaf of bread or about 20 muffins. Spray pan with cooking spray or use muffin cups. I filled muffin tins with batter almost to the very top. Bake at 350* for 20 minutes, turning 1/2 way through baking time. When they are done, Muffins will pop back up when pressed with a fingertip. or you could insert toothpick and if it comes out clean, it's done. Baking a bread loaf will take much longer. About 35-40 minutes.

Also turn loaf 1/2 way through baking time.

This is not a very sweet bread, so if you'd like, for some extra sweetness & crunch, you could top with sparkling sugar after baking: once cooled, spritz muffin or bread with water & top with the sparkling sugar.

Enjoy!

Key Lime Cheesecake

Ingredients:

1 3/4 c. graham cracker crumbs

8 Tb. butter, melted

Melt butter & add to crumbs. Mix until completely combined. Press into the bottom of a 9 inch spring form pan. (I lined the outside of the pan with aluminum foil to prevent edges of cake from browning. Just wrap foil underneath the

entire pan & form to outside edge of pan.)

Place crust in refrigerator. Preheat oven to 300*

In mixer, combine just until smooth:

24 oz. cream cheese, chilled, but soft.

1 c. sugar

1 Tb. cornstarch

zest of 1 lime

Then add:

3 eggs

Add one egg at a time, only mixing until barely combined after each addition.

Then add:

1/2 c. key lime juice

Mix only until just combined. Do not over mix.

Pour key lime filling into spring form pan over the

graham cracker crust.

Place a cake pan 1/2 full of hot water on the bottom shelf of your oven. (this will keep moisture in the oven & prevent cracking) Bake key lime cheesecake @ 300* for 55-60 minutes. Do not open oven at all during the bake time. Once the 55-60 minutes have passed, open oven door slowly & check to see if the cake has set... i.e. it jiggles, but does not shift around. When done, turn oven off & open oven door 4-5 inches. let cake sit in oven for 30 more minutes. Then let cake cool on countertop, then cool in refrigerator at least 3 hours.

Cake should be slightly pulling away from edges of the pan. perfect! release the outer edge of the pan & cover with whip cream:

1 c. whipping cream & 2 Tb. sugar whipped for about 10 minutes

Delicious!!!

**I have made some additions & subtractions to it, but I found the original recipe for this cheesecake on one of my favorite sites

www.allrecipes.com (Key Lime Cheesecake I)

Homemade Pizza

One of our favorite meals around here is homemade pizza. I got home from work a little early last night so I had plenty of time to make the dough & let it rise. Simple to make, try it!

Ingredients, Crust:

(recipe from Cooking Light)

1 pkg. dry yeast (about 2 1/4 tsp.)

1/4 tsp. sugar

1 1/2 c. warm water (100*-110*)

Combine above ingredients and let sit for 5 minutes. Then add:

1 Tb. olive oil

1 1/2 tsp. salt

2 1/4 c. all-purpose flour

1 c. whole wheat flour

Stir until it comes together, then turn out onto floured surface & knead 5-10 minutes, adding flour as necessary so that it doesn't stick to surface or hands. Drizzle some olive oil in a large bowl. Place dough in & turn to coat with the oil. Cover with a light kitchen towel & let rise in a warm place (85*) for 45 min or until doubled in size. Dough is ready when you gently press 2 fingers into dough & indentation remains. Punch down dough & let rest another 5 minutes.

This can make 2 large pizzas or many small ones. Cut off desired amount & roll on a floured surface. Sprinkle a cookie sheet with corn meal. Place dough on sheet. Poke several holes in dough, the more holes, the thinner the crust will be.

While dough is rising, prepare the sauce:

2 Tb olive oil

1/2 medium onion, finely chopped

2 cloves garlic, crushed

3 Tb. tomato paste

1 can crushed tomatoes (28oz)

1 tsp. basil

2 tsp. parsley

1 tsp. oregano

1/2 tsp. black pepper

salt to taste

In medium saucepan over medium heat, add oil. Once hot, add onion & cook 3 minutes. Add garlic & cook 2 more minutes. Add tomato paste and combine with onion & garlic. Add crushed tomatoes & spices. Once hot, turn heat to simmer & cover. Stir occasionally.

Top rolled out dough with sauce & desired toppings.

Bake @375* for 12-15 minutes. Top will brown slightly when done.

Chocolate Cream Pie

Here is my first ever Chocolate Cream Pie!

Ingredients:

1 (pre-baked) pie crust:

1/4 c. canola oil

2 1/2 Tb. milk

whisk oil and milk together. Then add:

3/4 c. all-purpose flour

dash of salt

Stir with fork until it starts to clump together. You may have to add a bit more flour. Turn onto floured surface or wax paper and knead a few times to form ball. In between 2 sheets of wax paper, roll out the crust. Uncover and flip the crust onto a pie pan. Place a piece of sprayed aluminum foil over pie crust,

fit to shape and fill with dry beans.

Bake @ 350* for 15 min. then remove foil and beans and bake another 10 min. Set aside to cool.

**Time saving tip, you could buy a pre-baked pie shell @ the store.

pie filling:

1 1/2 c. sugar

3 c. milk (I used 2%)

4 Tb. cornstarch

2 Tb. all-purpose flour

1/2 c. cocoa powder

1/2 tsp. salt

4 egg yolks

1 Tb. butter

1 tsp. vanilla

In a medium saucepan, combine sugar & milk. Turn on stovetop to medium heat. Once sugar & milk are warm, add cornstarch, flour, cocoa & salt. Whisk after each addition. Add egg yolks, one at a time & whisk after each addition. Stir constantly with spatula until mixture comes to barely a boil. If there are any clumps in mixture, take off heat & use whisk to smooth. Once boiling, turn down heat to low & continue stirring constantly until very thick. Remove from heat & stir in butter & vanilla.

Continue stirring until mixture has cooled a bit.

Pour filling into cooled pre-baked pie shell. Cover pie with plastic wrap. The plastic wrap will cling to top and prevent pie from forming a top crust on filling.

Place in refrigerator for at least 3 hours to cool.

whipped cream:

1 c. whipping cream

2 Tb. sugar

With a mixer, whip the whipping cream.

Slowly add sugar and whip until stiff peaks form.

It will take about 10-12 minutes.

Refrigerate whipped cream until pie is cooled, set & ready to serve.

**Time saving tip, you could use store-bought whipped cream.

Cover pie with whipped cream. I used a decorator's bag to pipe stars to cover. You could just spread whipped cream on with spatula. Store refrigerated. *another option...This pie would be a great summer frozen dessert. Once pie is prepared with filling and whipped cream, just pop in the freezer until you are ready to serve.

Warm a knife with hot water to cut.

Enjoy!

Cinnamon Rolls

Good Morning!

It is a cold & snowy spring day here in the Hoback Nation

and hubby requested cinnamon rolls for breakfast.

Ingredients:

1 1/2 c. all-purpose flour

1/2 c. whole wheat flour

4 tsp. baking powder (I used 3 1/2 tsp. - high altitude adjustment)

1/2 tsp. salt

In medium bowl, whisk above ingredients together.

1/2 c. butter

3/4 c. milk

Cut butter into flour mixture until it looks like crumbs. Add milk and fold until it comes together. Turn out onto floured surface and knead a few times with floured hands to keep from sticking. Flour surface again and roll out into rectangle 1/2 inch thick.

filling:

2 Tb. butter, melted

1/2 c. sugar

2 Tb. cinnamon

1/4 tsp. nutmeg

Mix above filling ingredients together

and spread over rolled out dough.

Roll the dough up starting from long edge.

Cut rolled dough into sections 1 inch thick each.

Place 1/2 inch apart in a sprayed baking dish or pan.

Will make 12-16 rolls.

Bake at 400* for 15-20 minutes. Turn halfway through baking.

Top will brown slightly when done.

Frosting:

2 c. powdered sugar

1 or 2 Tb milk or half & half

1/4 tsp. vanilla

dash of salt.

Mix together until smooth. if it's too runny,

add more powdered sugar,

if it's too thick, add a dash of milk.

Drizzle frosting over cinnamon rolls and serve.

Cowboy Cookies

Tomorrow we are hosting a "Bring in Spring" 5 mile run

with our running club,

Teton Trail Runners in Jackson Hole, Wyoming.

I made some "cowboy cookies" for the group.

Ingredients:

2 c. all-purpose flour

1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

Whisk above ingredients in a medium bowl, set aside.

1/2 c. canola oil

1/2 c. butter, softened

1 c. brown sugar

1 c. sugar

2 eggs

1 tsp. vanilla

3 c. oats (quick or old-fashioned)

1 c. chocolate chips

In a large bowl combine oil, butter & sugars with mixer, until creamy. Add eggs, one at a time and mix. Add vanilla, mix. Slowly add flour mixture and stir in. Add oats and chocolate chips and fold in with spatula. Make into rounded cookies and drop onto cookie sheet.

Bake @ 325 for 10 minutes (or until golden and set),

rotating cookie sheet halfway through baking time.

Avocado Oatmeal Cookies

Happy St. Patrick's Day! I thought I would bake something with my favorite green food, avocado! You've heard the saying before that avocado is "nature's butter" but did you know you can really substitute avocado for butter!? In this cookie recipe, you sure can!

This recipe follows the "Quaker Oats - Vanishing Oatmeal Raisin Cookie" Recipe...but instead of butter...avocado! and of course, i had to add a little chocolate!

1 c. mashed ripe avocado

1 c. firmly packed brown sugar

1/2 c. sugar

2 eggs

1 tsp. vanilla

1 1/2 c. all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3 c. Quaker Oats (quick or old-fashioned)

1 c. raisins

1/2 c. mini chocolate chips

Heat oven to 350* Beat together avocado and sugars until well combined. Add eggs and vanilla, beat well. In a separate bowl whisk together flour, baking soda, cinnamon and salt. Add to avocado/sugar mixture and mix partially. Add oats, raisins and chocolate chips and mix until combined. Spray a cookie sheet. Form dough into shape & size cookie you desire, the cookie will not change much while baking. Wet hands with water to make it easier to work with the dough. Bake 10-12 minutes, turning cookie sheet once during baking. Bake until edges brown slightly. Makes about 4 dozen. They will have a greenish color and let me tell you they are even better the next day.

Store in an airtight container.

Banana Bread

You've gotta love this Banana Bread recipe!

It uses whole wheat flour, it is low in fat,

low in sugar & still tastes great!

Ingredients:

2 eggs

1/3 c. skim milk

2/3 c. applesauce

2 Tb. canola oil

3 medium mashed bananas

1 tsp. vanilla

Mix above together until combined.

In another bowl, combine:

1 c. all-purpose flour

3/4 c. whole wheat flour

1/3 c. sugar

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

Whisk dry ingredients together. Add wet ingredients to dry ingredients and mix until just combined. Line with parchment paper & spray 1 large or 2 small loaf pans and pour batter in.

Bake @ 350* for 30-35 minutes (will take longer for large loaf, 40-45 minutes) Bread is done when top bounces back when touched and toothpick inserted in the middle comes out clean. **It is easiest to take bread out of pans once it is completely cool, although the parchment paper lining makes it easier to take out while still warm. This is a healthy banana bread you can feel great about eating! Enjoy!

Granola

Making your own granola is easy!

Ingredients:

4 c. old-fashioned oats

2/3 c. wheat bran

2/3 c. oat bran

2/3 c. coconut

1 c. sliced almonds

2 tsp. cinnamon

Mix above together in large bowl. Set aside.

In medium bowl, whisk together:

3/4 c. canola oil

1/2 c. maple syrup

1/3 c. honey

1/3 c. peanut butter (optional)

2 tsp. vanilla

Add wet ingredients to dry and mix until completely combined. Spread the granola onto 2 large rimmed cookie sheets. Bake @ 350* for 10 minutes, uncovered, then turn with a spatula and bake for another 10 minutes, repeat. Total baking time will be 25-30 minutes, edges will brown slightly when done.

Let cool completely, uncovered,

then transfer to bowl and add dried fruit:

1/2 c. dried cranberries

1/2 c. raisins

1/2 c. diced dried apricots

1/2 c. dried cherries

Store in airtight container.

Spinach Tarts

These spinach quiche tarts are perfect for a weekend brunch.

Although they take some time to prepare, they are

well worth the work.

Ingredients-Crust:

1 1/4 c. all-purpose flour

1 tsp. sugar

1 tsp. salt

whisk together

Then add:

1/2 c. cold salted butter, cubed

cut in until it resembles coarse crumbs

Then add:

7-8 Tb cold water

Mix with fork until it comes together. Turn out onto floured surface and knead a couple times to form ball and then flatten to form a disc. Roll out between two sheets of waxed paper, flouring both sides of the dough disc. Place in tart pans, forming to sides. You may bake in a pie pan or even in a greased muffin tin. Poke dough with fork in several spots and then prebake pie crust @ 350* for 10 minutes. (If baking in a muffin tin, you do not need to prebake the dough. Just lay dough and form it around tin, cutting roughly around top to trim)

**Time saving tip: you could use store bought pie crust!

I made a few in a muffin tin with the leftover dough and

filling from the tarts. I like the rustic look with the rough cut dough.

Ingredients-Filling:

3 c. spinach (fresh, rinsed, patted dry & chopped)

3 eggs

1/3 c. onion

1 clove garlic crushed

2 tsp. sugar

1 tsp. salt

1/8 tsp. fresh ground black pepper

1 c. shredded swiss cheese

1 c. scalded milk

(warm the milk on stovetop, stirring often,

until it almost comes to a boil)

Mix all ingredients together in a medium bowl and then scoop into the prebaked pie/tart/muffin crust. Bake @ 350* for 20-25 minutes, until the filling is set

(i.e. doesn't jiggle when moved) and top of quiche is firm.

Serve these with a fresh fruit salad and mimosas, wow!

Jalapeno Cheddar Biscuits

Looking for a great side to go with chili or tomato soup? Here it is! These Jalapeno Cheddar Biscuits are hearty but light & will

spice up any meal.

Preheat oven to 400*

Ingredients:

1 c. all-purpose flour

1 c. whole wheat flour

4 tsp. baking powder

(Although I used 3 1/2 tsp baking powder, high altitude adjustment)

1 tsp. sugar

3/4 tsp. salt

whisk above ingredients together until combined.

In a separate bowl, whisk together:

1 c. milk

(I used 1%, you may use any kind, even buttermilk if you'd like)

1/4 c. canola oil

Add wet ingredients to dry and fold them gently with spatula until almost combined.

Then add:

2 Tb. canned diced jalapenos

(if you like spice, add 3 Tb jalapenos)

3/4 c. cheddar cheese

Gently fold into biscuit mixture until it comes together.

Turn out dough onto lightly floured surface and knead gently 8-10 times. Then press down until dough is 3/4 inch thick. Cut into desired shapes with cookie cutter or the rim of a drinking glass to make 10-12 biscuits. Place biscuits onto lightly sprayed cookie sheet and bake at 400* for 10-12 minutes.

(Turn cookie sheet halfway through baking time.)

Biscuits with a kick! Enjoy!

Wedding Cake & Cupcakes

In July, I will be baking a wedding cake & 150 cupcakes for a friends' wedding! These pics are from their cake tasting at our house. It was so much fun! I had them choose three flavors of cake & three flavors of frosting to sample. Then, I made many combinations of all of their choices with different styles, so they could choose

which ones they liked the most.

Their choices were:

Cakes: Yellow Cake, Carrot Cake & Devil's Food Chocolate Cake

Frostings: Vanilla Buttercream, Raspberry Cream Cheese &

Chocolate Ganache

After the cake tasting, they decided on their favorites for the wedding cake & cupcakes:

Devil's Food Chocolate Cake & Raspberry Cream Cheese Frosting

Watch for those recipes coming in July!

Baked Meatballs with Red Pepper Sauce

Tonight I made a simple Italian dinner with baked meatballs and a red pepper & tomato sauce. I used ground elk burger (from my husband's elk hunt this fall) but you can use any ground meat: beef, turkey, pork or a combination of any.

Meatballs:

1 lb. ground meat

1/4 c. finely diced yellow onion

1 clove crushed garlic

3/4 c. fresh breadcrumbs

(i used fresh french bread, cubed and dried out in the oven by baking for 10 min at 350*

and then pulsing in a food processor to make breadcrumbs.)

2 eggs

2 Tb. fresh flat leaf italian parsley

3/4 tsp. black pepper

3/4 tsp. kosher salt

3 Tb. finely shredded mozzarella cheese

cooking spray

Combine all ingredients in a medium bowl. Mix gently with a fork until incorporated. Form meatballs, 1 inch diameter and place in an

8 * 11 pan (lightly coated with cooking spray).

Bake uncovered at 350* for 25 minutes, rotating pan halfway through baking. Remove from oven and cover pan with foil until you're ready to eat. While meatballs are baking, prepare the sauce below and cook pasta noodles (according to package directions).

Sauce:

1 Tb. olive oil

1/3 c. finely diced yellow onion

2 cloves crushed garlic

1/3 c. finely diced red pepper

2 cans diced tomatoes (14.5 oz)

1 can tomato sauce (8 oz)

3 Tb. tomato paste

1/2 tsp dried basil (or 1 tsp fresh)

1/2 tsp. kosher salt

1/2 tsp. black pepper

In a medium sauce pan over medium heat add the olive oil. When hot, add the onion and saute for 3 minutes. Then add the garlic and red pepper. Saute for 3 more minutes. Add the rest of the ingredients and stir until combined. Reduce heat to med-low and cover. Let simmer for 10 minutes.

**Time saving tip: Use store bought pasta sauce, 28 oz. can or jar

Assemble the dinner plates with pasta, sauce & meatballs....

Voila! Dinner is served!

Double Chocolate Chip Cookies

It's a quiet Sunday in the Hoback Nation. Time to bake some cookies!

These are the most blissful Double Chocolate Chip Cookies.

Ingredients:

1/2 c. salted butter, softened

1/2 c. margarine, softened

1 1/2 c. sugar

2 eggs

2 tsp. vanilla extract

2 c. all-purpose four

2/3 c. cocoa powder

3/4 tsp. baking soda

1/4 tsp. salt

1 1/2 c. semi-sweet chocolate chips

Preheat oven to 350*

Beat softened butter, margarine and sugar together until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until combined.

In a separate bowl, combine flour, cocoa powder, baking soda & salt. Whisk dry ingredients together until combined.

Slowly add dry ingredients to the wet, beating gently after each addition, until just combined. Add the chocolate chips and fold in with spatula until incorporated. Batter will be thick. Form into 1 inch balls and press to flatten slightly.

Bake 7-9 minutes. I baked for 4 minutes, then rotated the cookie sheet and baked 4-5 minutes longer.

Makes 4 dozen "two-bite" size cookies. You could make them larger if you'd like. These are so delicious! Enjoy!