maple cookies

 

I made these cookies to go with an assortment of fall cookies to deliver to LOTS of neighbor friends.  Don't they look amazing?

maple cookies (i heart nap time)

3/4 cup butter softened (1 1/2 sticks, divided)

1 cup brown sugar

1/4 cup pure maple syrup

1 egg

1 teaspoon vanilla extract

1 teaspoon maple extract

2 1/3 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup finely chopped pecans, optional

maple glaze

3 tablespoons salted butter

1/3 cup pure maple syrup

3/4 cup powdered sugar

pinch salt

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Brown 1 stick of butter:  Melt 1 stick of the butter in a pan over medium-heat.  Cook for about 3-5 minutes, swirling the pan every so often.  Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it's done).  Remove from the heat and then pour into a bowl and chill for 5 minutes.

In a large bowl, combine the remaining 1/2 stick softened butter, 1 cup brown sugar and 1/4 cup maple syrup.  Mix for one minute, until smooth and creamy.  Add in the melted brown butter and stir until combined.  Mix in the egg, 1 teaspoon vanilla, and 1 teaspoon maple extract.

Add the 2 1/3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 3/4 teaspoon salt.  Fold in the optional 1/2 cup of pecans.

Use a medium sized cookie scoop, or roll the dough into rounded 2 tablespoon sized balls and place 3 inches apart on the prepared baking sheet.

Bake 9-10 minutes.  Let the cookies cool on the baking sheet.

Meanwhile, in a small pot over medium heat, melt the 3 tablespoons butter and 1/3 cup maple syrup.  Remove from heat and whisk in 3/4 cup powdered sugar and a pinch of salt.  Drizzle over warm cookies and allow to set.

favorite balsamic dressing

 

I discovered my new favorite salad dressing while making a pear and goat cheese salad which I forgot to post.  The dressing works magic with all of the salads I have tried ever since.  Loving it!

favorite balsamic dressing (two healthy kitchens)

2 tablespoons balsamic vinegar

1 1/2 tablespoons pure maple syrup (I always use 1 teaspoon)

1 tablespoon olive oil

1/2 teaspoon dijon mustard

pinch of kosher salt

Whisk together or shake together in a small jar with a fitted lid.

feta stuffed peppers

 

I lightened up a recipe that looked SO delicious and it was as delicious as I expected it to be.  I needed to make good use of some red peppers and glad I chose to experiment with this recipe.

feta stuffed peppers (adapted from My Worldwide Recipes)

3 red peppers

little bit of olive oil

filling

1 cup crumbled feta

3-6 tablespoons Greek yogurt

1/8 cup fresh dill, chopped

1 clove garlic, grated

two big handfuls of spinach cut and cooked long enough to wilt (30 sec in the micro is great)

dressing

1 tablespoon oil

1/2 clove garlic, minced

1 tablespoon lemon juice

pinch of sea salt

Preheat your oven to 420 degrees.  Line a baking pan with parchment paper.  Make a slit on each pepper and brush their skin with olive oil.  Bake for 5 minutes until they soften slightly (I baked mine longer).  Let them col for 10 minutes.  Use a spoon to discard the seeds and discard any juice.  Note:  Next time I will discard the seeds before baking.

In a bowl, combine feta, yogurt,  chopped dill, garlic and spinach.

Fill each pepper with the feta mixture.  Return them to the oven for another 10 minutes until the filling is slightly golden.  Note:  I cooked mine much longer.

Whisk together the dressing and drizzle over the top.

best steak marinade

 

This marinade is great!  I used really thin cut steak and it turned out great!  I didn't have lemon juice so substituted lime juice.

best steak marinade (allrecipes)

1/2 cup olive oil (I omitted the oil completely)

1/3 cup soy sauce

1/3 cup lemon juice

1/4 cup Worcestershire sauce (I omitted)

3 tablespoons dried basil

1 1/2 tablespoons garlic powder

1 1/2 tablespoons dried parsley flakes

1 teaspoon white pepper

1/4 teaspoon hot pepper sauce

Combine all the ingredients and use to marinade your steak.

slow cooker chicken, spinach and hearts of palm soup

 

This was a very nice soup.  I loved swapping out the artichoke hearts in this soup for hearts of palm and I loved having them in a soup.  I'd never tried that before.  I omitted the spinach for dinner because my youngest doesn't like spinach but in a couple years when he's on his own I will put SO much spinach in it!  I also love the "hidden" cauliflower.

slow cooker chicken, spinach and hearts of palm soup (adapted from EatingWell)

1 pound boneless, skinless chicken breasts

1 jar hearts of palm in brine

4 cups frozen riced cauliflower

8 ounces light cream cheese

4 cups chicken broth

1 medium onion, finely chopped

1 cup reduced fat milk

1 teaspoon garlic powder

1 teaspoon salt

3/4 teaspoon ground pepper

3/4 teaspoon onion powder

1/2 teaspoon crushed red pepper

1 cup shredded whole-milk mozzarella cheese

1 (5 ounce) bag baby spinach, about 5 cups

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh chives

Add the chicken, hearts of palm, cauliflower, cream cheese, broth, onion, milk, garlic powder, salt, pepper, onion powder and crushed red pepper to a 6-quart slow cooker; stir to combine.  Cover and cook about 4 hours on high of 6-7 hours on low.  Transfer the chicken to a cutting board and shred.

Stir in mozzarella, spinach and the shredded chicken.  Cook on high until the soup is thickened and the spinach is wilted, about 15 minutes.

Divide the soup among bowls.  Sprinkle with parsley and chives.

bakery style strawberry muffins

 

I have made these muffins twice and they are GREAT!  I love ALL the fresh strawberries and how moist and flavorful they are- natural flavors!!

Note:  The recipe makes a lot of topping!  Cut in half or store in the refrigerator to top other muffins or sweet breads.

bakery style strawberry muffins (Home Cooked Harvest)

1/4 cup unsalted butter, softened

1/2 cup granulated sugar

1 egg

1/2 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups flour

2 teaspoons baking powder

pinch of salt

2 cups fresh strawberries, diced

crumb topping

1/2 cup flour

1/4 cup brown sugar

1/4 cup granulated sugar

1/4 cup unsalted butter, chilled and cut up

Preheat your oven to 350 degrees.

Add liners to a standard 12 cup muffin pan with liners or use nonstick cooking spray on each.

In a mixing bowl, cram together butter and granulated sugar until creamy.

Add in egg, buttermilk, and vanilla extract.  Mix till combined.

In a separate bowl, combine the flour, baking powder and salt.

Slowly add the flour mixture to the wet ingredients.  Beat on low speed until combined.

Add about half of the diced strawberries to batter and gently fold in with a spoon.

Fill the prepared muffin liners about 3/4 full.  Top each muffin with the remaining strawberries.

To make the crumb topping:

In a medium bowl or food processor add in brown sugar, granulated sugar, flour and butter.

Stir with a fork or pastry blender.  Or pulse 13-15 times in food processor until mixture looks crumbly.

Sprinkle over the tops of muffins.

Bake for 23-25 minutes in the middle oven.  Muffins should be lightly browned and toothpick inserted in the center of the muffin should come out clean.

curried cauliflower soup

 

Hall of Fame.  This soup is SO good.  It was so good I couldn't wait to be hungry again so I could have more.  My husband also loved it.  It's such a simple soup yet the flavors are unique and delicious.

curried cauliflower soup (cookieandkate.com)

1 medium to large head of cauliflower, broken into small florets

up to 4 tablespoons olive oil, divided

1 medium yellow onion, chopped

1-3 tablespoons Thai red curry paste (I used 1 tablespoon)

2 cups vegetable broth

1 can (14 ounces) light coconut milk

1-3 teaspoons rice vinegar, to taste (I used 1 teaspoon)

salt and freshly ground black pepper

for garnish:  1/4 cup chopped green onion

Preheat the oven to 400 degrees.  Toss the cauliflower with enough oil to lightly coat.  Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25-35 minutes.

Wait until the cauliflower is done before starting the soup (this is a good time to prep the remaining ingredients).  

In a Dutch oven or large pot over medium heat, warm 1 tablespoon of the oil until shimmering.  Add the onion and a pinch of salt.  Cook, stirring occasionally, until the onion is turning translucent, about 3-4 minutes.  Add the curry paste and stir to incorporate.

Add half of the cauliflower florets and all of the stems to the pot.  Add the broth and coconut milk.  Bring the mixture to a gentle simmer, stirring occasionally.  Continue simmering for 5 to 10 more minutes to meld the flavors, reducing the heat to maintain a gentle simmer.  Remove the pot form the heat.

Let the soup cool for a few minutes.  For the creamiest results, transfer the soup to a blender, blending until smooth.

Stir in 1 teaspoon vinegar and season with salt and pepper to taste.  Ladle the soup into 4 bowls.  Top each with 1/4 of the cauliflower florets and a sprinkle of green onions.