Friday, August 11, 2017

Britt's {back-of-the-box} Graham Cracker Chocolate Chip Cookies

When I was in Utah last week, my daughter Britt made these little yummies. She had found the recipe on the back of a Kroger graham cracker box, and said they were super good... and they were. Maybe even some of my favorite cookies of all time.

Therefore, even though I don't have a picture {yet}, I am posting the recipe.

Actually, I do have a picture haha:

If you don't want to have to squint to read the recipe, I'll type it out here, too!


1-and-1/2 cups graham crackers, finely crushed (about 1 sleeve + 2 full crackers)
1/2 cup flour
2 tsp. baking powder
1 (14oz) can sweetened condensed milk
1/2 cup butter, softened
2 cups chocolate chips
1 cup walnuts (optional... she didn't add them to the batch she made when I was there)
1 cup flaked coconut (optional... she DID add this. So so yummy if you are a coconut lover)
1 tsp. vanilla extract

Preheat oven to 350 degrees.

In a medium bowl, mix together graham cracker crumbs, flour, and baking powder.

In another bowl, beat sweetened condensed milk and softened butter until smooth. Add vanilla extract. Add crumb mixture and stir until smooth. Add chocolate chips, coconut, and I would assume the walnuts (if using -- funny thing the recipe doesn't mention them in the directions).

Drop by teaspoonfuls onto a lightly greased cookie sheet.

Bake 12 to 14 minutes or until lightly browned.

Let cool 5 minutes, then remove to a wire rack to cool completely.

If I had graham crackers at this moment, I'd be making these RIGHT NOW. But I don't.
Soon... very soon.

Wednesday, March 15, 2017

Browned Butter Rice Krispies Treats

I have sadly neglected my recipe blog. I will try to improve, once things have settled down (I'm in the process of listing my home for sale and moving PLUS I've had a daughter return from a mission for our church, a granddaughter born and in the NICU for 3 weeks, and a whole lot o' life going on ALL. THE. TIME.)

I have needed to post this recipe since my sister and I created it (it's modified from this recipe)... which I think was about a year ago when I was visiting her in CA. Since then I have made too many batches to count (9 batches for my nephew's wedding back in June, 9 batches for concessions at my daughter's school musical... plus all those single batches made to share... or to consume).

Finally, I'll post it, so I won't have to keep looking up the recipe and explaining my modifications to those who request it.

I know I call everything "the best," but these truly are. I'm serious.


10 cups crispy rice cereal
1 cup (2 cubes/sticks) real butter
2 (10oz) bags mini marshmallows + extra*** (optional, but yummy)
1 Tbs. vanilla
1/4 tsp. sea salt (other salt is fine, too, I just think sea salt has a bit stronger flavor)

Measure 10 cups of rice cereal and place in large bowl. (NOTE: I discovered that 1 cup of cereal = 1 oz., so that makes determining how much cereal you need easier, especially if you are making large quantities.)

***IF YOU ARE USING EXTRA MARSHMALLOWS IN YOUR RECIPE... put 3 cups of cereal in the bowl, then add 1/3 to 1/2 of your EXTRA (10oz) bag of marshmallows to the bowl, then add the remaining 6 cups of cereal on top. (The reason to put the marshmallows in the center of the rice cereal is so that they don't melt completely while you are mixing in the hot marshmallow mix... you want to see pieces of marshmallow in the finished rice krispies treat.)

Line a 9x13 baking pan with aluminum foil and spray with non-stick cooking spray.

Melt butter over medium heat in a large pot. Once the butter is melted, continue cooking it until it starts to foam and turn brown. Watch carefully, stirring occasionally, for this process to happen as you don't want to BURN the butter. Once the butter has turned brown, remove from heat and pour in 2 bags of marshmallows, stirring to coat with butter. Add vanilla and salt, then return to heat and stir constantly until marshmallows are melted. Don't keep this mixture over the heat any longer than needed, as the longer it "cooks," the less chewy and soft your finished treat will be.

Immediately pour mixture over the cereal (+ extra marshmallows, if adding) and stir thoroughly to combine. Dump mixture into prepared foil-lined baking dish and press/smooth into place (I use a large metal spoon coated with butter to make this process easy). Let treats cool to room temp uncovered. Once cool, remove from pan by lifting up on the edges of the foil, then cut into 12 squares (if you desire perfection - which I try occasionally - you can trim the curved edges off before cutting, then use a ruler to make your squares a consistent size). Wrap in saran or waxed paper.

Note: if you are not cutting them for a while, cover with saran once they are cooled.

Here's a few pics of the process:

Butter starting to foam...

...then starting to brown...

...and removed from the heat.

Marshmallows, vanilla, and salt added to the butter in the pan.

When I want to make them extra special I use this vanilla... other vanilla works great, too, though.

Back on the heat to melt (the little black specks in this mixture are from the vanilla bean paste... if you're using regular vanilla it won't have those).

See the bits of marshmallow? Slightly melted, but still intact ;-)

This is my favorite spoon to use when pressing the mixture into the pan and smoothing the top...

Coated with butter, of course.

This was the 9 batch day in preparation for my nephew's wedding luncheon. I didn't have (9) 9x13 pans, so after a batch had cooled a bit, I was able to remove it carefully from the pan to finish cooling and setting up.

Seriously, these are the best.

Sunday, September 4, 2016

Judy's {Flourless} Monster Cookies

I have made several attempts at monster cookies in the past. My daughter had a friend in high school whose mom always made them, and she LOVED them. I kept telling her I needed the recipe, because anytime I would attempt a recipe found elsewhere, they just weren't as good. I never, however, actually got her friend's mom's recipe, so I pretty much gave up on monster cookies in general.

I was visiting that same daughter not too long ago, and she had some monster cookies sitting on her kitchen counter. Yum. They were soooooo good. She told me it was her mother-in-law's recipe, included in a book of recipes she gave Britt for her wedding. I asked to look at it, and started snapping phone pics of some of the recipes. The thing I noticed about this particular monster cookie recipe in comparison to the earlier recipes I had tried: no flour. I seriously questioned if they would actually turn out.

Yep, they did. This recipe is definitely worth keeping... and sharing!


3 eggs
1 cup sugar
1 + 1/4 cup brown sugar
1/2 cup softened butter
1 tsp. maple syrup
1 + 1/4 cup peanut butter
1 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
4 + 1/2 cups oatmeal (regular old fashioned)
1 pkg. chocolate chips
1 bag M&M's

Cream together sugars and butter, then mix in eggs and maple syrup. Add peanut butter, then mix in baking soda and oatmeal. Add chocolate chips and M&M's.

Bake at 350 degrees for 10 minutes.

Notes: Britt's tip ~ use peanut butter M&M's. I also like to add in various types of chips (peanut butter, white, etc), so I typically will add half a bag of 4 different types of chips and M&M's. I also just mix everything in my KitchenAid stand mixer with the cookie dough attachment... easy peasy.

Tuesday, March 1, 2016

Whole Wheat Buttermilk Pancakes

These are so good... and so good for you!
(No, I am not a food stylist... and didn't want to waste much time snapping a pic while Bill's pancake was nice and hot)

(This particular pancake was made right after one I had sliced bananas into the batter, thus the round(ish) spots on the pancake)


3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 Tbs. sugar (still yummy with only 2 Tbs.)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups low-fat buttermilk
1 Tbs. coconut oil, melted (can use canola)
1 large egg
1 large egg white
Cooking spray

Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk, coconut oil, egg, and egg white; stir with a whisk. Add wet ingredients to dry, stirring just until moist.

Heat a nonstick griddle or skillet (OR A CAST IRON SKILLET) over medium heat; coat with cooking spray. Spoon batter onto griddle; turn when edges look cooked and tops are covered with bubbles. Serve with butter and syrup (AND HOMEMADE RASPBERRY JAM).

The cast iron skillet. This is a sad little misshapen pancake... probably the end of the batter in the bowl. But still so yummy!

Note: I LOVE to cut up a banana on the top of the uncooked side of a pancake just before flipping to the other side. Seriously so so good.

Tuesday, November 3, 2015

Sugar Cookie Pie Crust -YUM!

I have been on a bit of a pie-making binge the past couple weeks: 6 pies total. It all started when a friend brought me some delicious Utah peaches... so I whipped up one of my peach pies + made an extra Sugar Cookie crust, which I filled with my homemade vanilla cream pie filling (initially I intended to make TWO peach pies, but didn't have enough cream cheese on hand). Yum - that crust was supa good with vanilla cream filling, too!

I had been promising another friend a chocolate cream pie, so with my pie crust momentum I made another couple of sugar cookie crusts (one for my friend + one for my family, since we enjoyed the previous pies so much). I filled them with chocolate and vanilla cream. That evening on a whim I invited my neighbors over for pie... I could always make more, right?

Did I think to take any pictures of a completed pie? NO.

But I did manage a few shots of the crusts.

In the past I have typically gone the easy route and used Pillsbury refrigerated pie crusts, but this crust seems to be forgiving, therefore pretty simple to do. And it is crust that I actually want to eat!

Sugar Cookie Pie Crust

1 cup butter, softened (1 cup = 2 cubes = 2 sticks = 1/2 lb.)
6 Tbs. sugar
2 large egg yolks, room temp
6 Tbs. heavy cream
3 cups flour
1/2 tsp. salt

Preheat oven to 375 degrees. In a large bowl on low speed of an electric mixer (I use the paddle attachment on my KitchenAid), cream the butter and sugar until smooth. Add the egg yolks and cream, mixing well. Add the flour and salt, mixing just until combined. Gather the dough into a ball, and divide into two equal pieces. You can TRY to roll this dough out on a floured surface and then transfer to your 9" glass pie plate. I have also resorted to just pressing it into the pie plate due to the stickiness of the dough. The good news is, both techniques produce a similar crust... nice and tender, comes out of the pie plate easily, and so so tasty. 

 (The pie on the left I was able to roll, so it looks nice and smooth. The pie on the right would NOT roll well, and I didn't want to add too much flour, making it tough, so I just pressed it into the pie plate.)

Fold the edges under all around the rim of the pie plate and crimp. Prick the bottom and sides all over with a fork. Cover the edges with aluminum foil to prevent over-browning.

 I have found that making simple foil strips and holding them together with paper clips works amazingly well...

Bake for 10 to 15 minutes (I usually do 15). Carefully remove the foil and continue baking 15 to 20 minutes more (I usually do 15), until the crust is crisp and golden. Remove from oven and allow to cool on a wire rack.

Once cooled, it's ready to fill! I have an amazing cream pie filling recipe, which I hope to post in the next couple of weeks... just in time for Thanksgiving :-)


Apple Dumplings a la Trisha Yearwood

I don't have a fabulous finished picture of these, but let me tell ya, they are the BOMB. Seriously so so good! My friend Susan brought these to our conference luncheon last month, and I've made them several times since. I think they will become my new breakfast menu item for special occasions. They are also totally awesome as a yummy dessert topped with ice cream. Either way, there is no losing on this one!
Thanks, Trisha ;-)

Apple Dumplings a la Trisha Yearwood
(adapted from this recipe)

2 Granny Smith apples (I would get 3 for good measure - I like my slices pretty thick)
1 lemon (you can use bottled lemon juice) + water
1 cup sugar, divided
1 cup water
1/2 cup (1 cube = 1 stick = 8 Tbs. = 1/2 cup = 1/4 lb... just to be clear!)
1/4 tsp. vanilla extract
1 can Grands Flaky Layers Buttermilk biscuits (8 biscuits total)
4 tsp. ground cinnamon

Preheat oven to 375 degrees.

Slice, peel, and core the apples into 8 slices each. Squeeze (or pour) the lemon juice into a bowl of water and add the apple slices to keep them from browning.

Separate each biscuit into 2 layers. (Don't miss this step!)

Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal the edges.

Place the wrapped slices in a 9" x 12" casserole dish.

In a medium saucepan, mix 1 cup water, 3/4 cup sugar, butter, and vanilla. Bring the mixture to a boil over medium heat.

Pour the hot sugar mixture over the apple slices.

Mix the remaining 1/4 cup sugar with the cinnamon, and sprinkle the mixture over the top of the apples.

Bake until golden brown, about 35 minutes.

Note: I think you could reduce the amount of cinnamon/sugar you sprinkle over the top. It makes a delicious crust, but the first time I made these, I didn't use all of the cinnamon/sugar mixture and they were still perfectly cinnamon-y and crusty, and I didn't have sections of un-dissolved/caramelized sugar as shown in the above pic. They come out looking a little "burnt," but it is only due to the amount of cinnamon in the topping... they don't taste burnt at all.

I'm telling you... delish!

Wednesday, August 19, 2015

Mini German Pancakes

The first time I had a German pancake was when I was in 8th grade. I had gone to my friend's house after school, and she whipped one up for us. I was super impressed that she knew how to make something edible that required baking in an oven (I seriously don't think I baked anything until after I was married). She slathered the finished puff with butter, then sprinkled on brown sugar and lemon juice. It was the yummiest thing EVER.

I have made many German pancakes over the years, but a few years back I came across the idea to make individual ones in a muffin tin. That is the only way I've made them since.

I've made them twice in the past 10 days - once on the first day of school, and again on the first day of Seminary (yes, Seminary that starts at 6:10am!). They are a favorite around here, for sure.

Mini German Pancakes

1 cube (= 1 stick = 1/2cup) butter (can use less and they turn out fine)
6 large eggs
1 cup flour
1 cup milk
1/2 tsp. salt (because I use salted butter - you could add 1 tsp. salt if you use unsalted butter)

Preheat oven to 400 degrees.

Slice butter into 12 equal pieces and put in the bottoms of 12 muffin cups. Put into oven and melt butter. IMPORTANT: I use 2 LARGE 6-count muffin tins - I have not tried them in regular sized (12 count) muffin tins.

Blend remaining ingredients in a blender (or you can whisk by hand). Once the butter is melted in the bottom of the muffin cups, pour batter into tins, dividing equally. I use a scoop, but you can eyeball it. It's better to have batter left over, then add it to the batter already in the cups, than to run out and have a muffin cup with melted butter and no batter. That butter will burn and possibly catch fire. Just sayin'.

Bake for 15 to 20 minutes, or until pancakes are puffed and brown on the edges.

Sometimes they look like this...

...and sometimes they look like this.

Serve immediately. Note: the beautiful little puffs that come out of the oven quickly deflate... but they are so, so delicious anyway.

I am still a HUGE fan of topping these with brown sugar and lemon juice (if you've never tried it, you need to!), but you can also top them with regular maple syrup, or berries and whipped cream... or whatever your heart desires.

Serves 6... or 4... or 3, depending on how many each person wants to eat.