Archive for July 31, 2008
Leahs Crispy And Chewy Coconut Oatmeal Cookies Recipe
July 31, 2008 | 
Author 
Fun easy chewy on the inside and crispy on the outside cookie will make you forget it can actually be healthy (ok healthier than say a chocolate dipped chocolate chip cookie) due to the oatmeal and optional raisins. I also add notes on how to make into a ‘chocolate’ version – see directions for that!
Baking these in a moderate oven at 325 degrees really helps these be chewy on the inside while still allowing the outside to crisp up. Great cookies for shipping and freezing and for any time of the day when you need a pick me up.
Ingredients:
- 1 cup all purpose flour
- 1/2 teaspoon each of baking soda and baking powder
- 1 teaspoon salt
- 1-1/2 cup old fashioned rolled oats (oatmeal)
- 1/2 cup butter (1 stick) unsalted
- 1 cup light brown sugar packed
- 1 jumbo/large egg (preferred) or 2 medium eggs
- 1-1/2 teaspoon pure vanilla extract
- 1 cup shredded coconut
- 1/2 cup toffee bits
- 1 cup raisins (optional)
- 2 tablespoons of cocoa powder or 2 oz melted unsweetened chocolate (if making chocolate version)
- cookie sheets
- parchment paper for baking (optional)
- Preheated oven at 325 degrees
- Hand or stand mixer
- Cookie Cooling Racks
Directions:
- Made these a couple of weeks ago and felt the need to make them again they were that good. So I have the ingredients coming to room temperature as I share this recipe. The photo is from when I made them a couple of weeks ago.
- Remember to preheat oven at 325 degrees and you will be baking these from anywhere of 12 minutes to 15 minutes.
- ****OK Here we go!*****
- Cream butter then slowly add sugar and once combined, turn mixer on high and allow the creamed butter and sugar mixture to slightly change in color (it will get lighter in color)
- Add vanilla extract and egg and mix again for 2 minutes.
- IF MAKING CHOCOLATE VERSION: Add cocoa powder (preferred) or melted unsweetened chocolate to mixer and stir in at this point.
- Sift flour with baking soda, salt, and baking powder.
- To dry mixture add oatmeal and stir till combined.
- Add dry mixture to wet mixture, slowly with mixer at first to prevent a cloud of flour from creating.
- Add coconut and toffee bits, mix in then add optional raisins.
- Make spoonfuls and gently roll into round (if at all) and drop onto greased cookie sheets or onto parchment paper (which I prefer for easy removal and to help prevent any burning)
- Place on middle shelf in preheated oven and set timer.
- Check on cookies at 12 minutes, if they need a little more time, then bake till 15 minutes, but no more than that. They should have flatten slightly and have a light golden color.
- Once out of the oven, let cookies set for one minute before removing from cookie sheets to cooling racks.
- Let cool completely before freezing to ensure crispy and chewy factor.
- Enjoy with Milk or your favorite beverage…
Posted in desserts | 
Tags: coconut and oatmeal cookies, Cookies, desserts, how to make from scratch | 
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Leahs Cheesy Fresh Tomato And Spinach Pie With Bacon Recipe
I made this up yesterday since I wanted to use up some ingredients in my freezer and had fresh tomatoes from the garden. Pie was savory and moist without being mushy and the parmesan and mozzarella cheese with crispy bacon add that extra umph we all crave. This is a pretty dish that would do well at pot lucks, for vegetarians (without the bacon of course) and at parties served as an appetizer cold, hot or in between. Cooking time includes cooking bacon.
Ingredients:
- Be lazy – Use 1 pre-made pie crust unbaked – if frozen, allow to come to room temperature
- 2 large beefsteak tomatoes or four plum tomatoes – could also use grape or cherry, simply slice in half.
- 1/2 packaged Box of frozen spinach thawed and completely drained of its juices
- 1 cup shredded mozzarella
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon nutmeg
- 1-1/2 teaspoon kosher salt
- fresh cracked pepper
- 4 slices of bacon, cooked and crumbled
- 3 tablespoons mayonnaise
- 1/2 cup milk 2 percent or whole
- 4 jumbo eggs (or 5 medium/large eggs)
- Pie pan
- Working oven preheated at 350 degrees
- 1/3 cup flour – all purpose
- 2-3 tablespoons of tomato paste
- 2 tablespoons shopped minced onions (for color and optional)
- red chili flakes (optional)
- Clean tea towel to help squeeze out water from thawed spinach
Directions:
- Preheat oven at 350 degrees
- Place and unroll unbaked pie pastry into pie pan.
- Slice bacon and cook up in skillet while performing other tasks.
- Once spinach is thawed (I used my microwave for 1-2 minutes on medium strength) place half of the boxed thawed spinach into a clean tea towel and grab corners to create a bundle.
- Over sink start squeezing – and squeeze some more, loads of water will come out – you really want to get all the water out, and after opening back up your dish towel, the spinach will easily pop out of your dish towel.
- Fork pie pastry all over on bottom with holes to prevent buckling
- Sprinkle at least 3 tablespoons parmesan cheese on bottom of pie pan on top of pie pastry.
- Sprinkle three tablespoons of the flour on top of the parmesan cheese – this will prevent your pie from being too drippy of tomato juices
- Slice if using beefsteak tomatoes or plums into 1/4 inch slices and arrange in circles over lapping slightly in pie pastry. Sprinkle a little salt all over the tomatoes.
- Sprinkle about half of the shredded mozzarella cheese over the tomatoes.
- In bowl, crack your eggs and add mayonnaise, whisk till completely combined and thick.
- Add freshly cracked pepper, tomato paste, 1/2 of the remaining parmesan cheese, remaining flour, optional shakes of chili flakes and half of the nutmeg to egg mixture.
- Stir again then add spinach – stir till combined.
- Pour egg mixture over tomatoes.
- Once bacon is done, drain any extra fat and place on top of egg mixture and add additional shredded mozzarella cheese and parmesan cheese.
- With hand or back of spoon, slightly press cheeses and bacon into egg mixture to get them wet.
- Sprinkle the top with the remaining nutmeg.
- Add optional diced green onions.
- Place pie pan carefully into preheated oven and allow to bake for 40 minutes.
- When checking for doneness, insert knife – which will come out a little wet, but not gloppy.
- Let Pie/tart set up for at least 10 minutes before slicing.
- This can be served hot, cold or warm – it was super delicious cold late last night when I was struck with a little hunger after watching Craig Furgenson!
- Yes I KNOW!!! lol
Click on photos to see a larger image.
Have fun with this one and use tomatoes from your own garden (or a friends) or from the farmers market nearby – the extra taste of fresh tomato will really come through!
Posted in brunch ideas, lunch ideas, party dishes, vegetarian | Tags: brunch ideas, craig furgenson, lunch ideas, pie, tomato tart | No Comments »
Gerties Egg Special Recipe
This easy dish has its origins from Ancient Spanish Ships traversing across the seas – but for me, this dish is what my mom used to make for breakfast when I was in luck and when we had left over potatoes, whether they were boiled or oven roasted. Easy quick meal I make for myself for breakfast, lunch or dinner.
She never liked being called Gertie, but we always loved her egg special for breakfast.
Ingredients:
- Left over oven roasted (preferred by me) or boiled potatoes – any kind
- 1-2 eggs per person
- 1 onion sliced thin
- 1 bell pepper (optional)
- 1 garlic clove minced (optional)
- salt and pepper
- red chili flakes (optional)
- a few shakes of hot sauce (optional)
- fresh parsley minced (for garnish when plating)
- large skillet
- olive oil and butter
Directions:
- I have done this many times with raw potatoes which I suggest slicing and cutting very small, so that they cook up easily and quickly – though this will add at least 10 minutes to the cooking time.
- Take eggs out of refrigerator to get off chill.
- In skillet add a drizzle of olive oil and a little dab of butter
- Cut up left over potatoes into 1-1/2 inch sized chunks and put into skillet.
- Add thinly sliced or diced onions and bell pepper if using.
- Let brown and turn over to brown potatoes on the other sides.
- Once potatoes are nearly browned to your hearts content you can add eggs.
- There are two (2) ways you can do this – my photo shows both. You can either crack an egg on a pile of potatoes so that the egg gets fried sitting on top of the potatoes and when removing from skillet, you scoop up both potatoes and fried egg.
- Or – which is what my mother did – is crack the eggs over the potatoes, let cook for two minutes, then with spatula, ‘break’ yolks and start turning entire potatoes and eggs over each other creating a sort of fried egg/scrambled egg concoction.
- Cook eggs for as long as you like – I prefer soft and slightly still runny (but that is me – and don’t yell at me for adding ketchup!)
- Plate eggs and potatoes and garnish dish with fresh minced parsley and serve with toast – add sausage, ham or bacon if you would like.
- Photo shows both ways of cooking eggs – as both are super delicious.
- Enjoy this easy way to upcycle cooked potatoes from the night before.
Posted in eggs | Tags: breakfast ideas, new uses for leftovers, what to do with leftover potatoes | No Comments »