Chocolate Chip Oatmeal Cookies with Coconut

Some days it's just best to keep desserts simple.  Today I'm sharing an easy recipe for cookies with just one extra ingredient.  You don't need any fancy equipment; a bowl and a wooden spoon will get the job done.

Chocolate Chip Oatmeal Cookies with Coconut

-1/2 c butter, softened

-1 c brown sugar, packed

-1/2 c granulated sugar

-2 eggs

-1 tsp vanilla extract

-1/2 tsp baking soda

-1 tsp salt

-1 1/4 c flour, spooned and leveled

-1 c oats

-2/3 c coconut flakes, unsweetened

-1 c chocolate chips

1. Mix together the butter and sugar with a wooden spoon until fully incorporated and fluffy.

2. Add eggs and vanilla, mix until combined.

3. Mix in dry ingredients until almost incorporated, then add the oats, coconut and chocolate chips and stir until fully mixed.

4. Chill dough until firm.  Scoop onto a cookie sheet and bake in a 350F oven until golden, 10 minutes.

What's your favorite cookie add-in?

Pumpkin Cake with Spiced Cream Cheese Buttercream

My sister and her husband asked me to make a cake for their son's 2nd birthday.  Of course, I'm happy to oblige.  It's always fun to make birthday desserts for them because they know what they like in terms of flavors, but give me some room for artistic license.  

In this case, they were thinking about a pumpkin cake.  We came up with the idea for a pumpkin cake with cream cheese frosting and here is the result. 

I adapted this awesome recipe for the cake.

I figure one tier for every year of life.  I may have to discontinue this when he turns five.

Cake making can be therapeutic; it's nice to have a project with lots of steps that all come together for one show-piece of a product.

First things first, I whipped up a double batch of pumpkin cake batter.

Then I baked the cakes...

This cake is very moist, but it never hurts to add a little vanilla-steeped syrup.

Cream cheese frosting should just be the standard cake frosting, right?

Once I had my buttercream made, it was time to assemble.

Confessions: I had a little leftover cake.

Props to my nephew for having a birthday so I can exercise my cake muscles.

Double the Birthdays, Double the Cake

Excuses to make cake are always welcome.  Especially when the cake is to celebrate the birthdays of family.

For the gal: Chocolate Cake with Milk Chocolate Peanut Butter Ganache
For the guy: Chocolate Cake with Dark Chocolate Coffee Ganache

All finished with whipped cream.

Cinnamon Rolls

I've been told by many that cinnamon rolls give off the most enticing smell of anything the oven has to offer.  Either there is scientific evidence proving this or it is a view so widely shared that it has been accepted as fact.  It's certainly easy to make friends when you've got a few extra sitting around in your kitchen.

Pork Dumplings

Ever had a craving for dumplings that just wouldn't stop?  Well, I certainly did earlier this week.  Dumplings from a restaurant or frozen in the grocery store have all sorts of unhealthy additives, so why not make them yourself?  It's much simpler than one would think.

The dough is simple to whip up with only 4 ingredients and minimal work.

Dumpling Dough

-10 oz AP flour
-1/4 tsp. salt
-1 T vegetable oil (I used walnut)
-3/4 cup boiling water

Stir up the flour and salt in a bowl.  Pour the oil into the hot water and add to the flour in two additions, stirring with a wooden spoon.  The mixture will be lumpy, knead on a counter top until smooth, about 3 minutes.

Place sough in a resealable bag and let rest for at least 30 minutes.

The filling can include whatever your heart desires. I used the following:

-3/4 lb ground pork
-1 tsp salt
-1 T Chinese chives,
-ground pepper
-1 T oil
-3 minced cloves of garlic
-ground ginger
-1 T soy sauce

Pinch one piece of dough into a circle at a time.  Use a skewer or a rolling pin to thin out the dumpling wrapper.

Dollop a mound of filling into the center of the round and wet the edge of 1/2 of the circle.  Fold over and pinch.  Shape as desired.

Boil or steam for 4-5 minutes or freeze to store and boil/steam for 6-8 minutes straight from the freezer.

Parmesan Risotto

It's no great secret that risotto is a staple in my recipe repertoire.  I enjoy the process and the product.  High time I shared the recipe, huh?  Over the years I've tweaked my method and ingredients and hopefully perfected it.  But let's be real, you can't go wrong with Parmesan.

Parmesan Risotto
serves 4

-1 medium white/yellow onion, diced
-3 cloves garlic, minced
-1/4 cup Extra Virgin Olive Oil
-3/4 cup white wine
-1 cup Arborio rice
-3-4 cups chicken stock, hot
-3/4 cup Parmesan cheese, grated
-3 T unsalted butter
-pinch of sea salt
-1/4 tsp ground black pepper
-chopped parsley (optional)

1. In a medium-sized saucepan heat olive oil, onions and garlic until onion is soft and slightly translucent.  Add the rice and stir for 1 minute over medium heat.  Add wine and stir until the mixture is mostly dry 1-2 minutes.

2. Using a ladle, transfer about 1/2 cup of chicken stock from a hot pot into the rice mixture.  Stir until bubbling and a spoon dragged across the rice leaves a trail on the bottom of the pot.

3. Repeat step 2, stirring consistently and adding stock until the rice is al dente about 20 minutes.

4. Turn off heat and add Parmesan, salt, pepper, parsley and butter.  Stir until fully incorporated and melted.

Day 2: Charlotte Food Tour 2k15

It's probably obvious that 2 full days are insufficient to fully explore the food a city offers, let a lone the rest of the city itself.  However, I certainly did my best with the time I had to vacation in Charlotte and found several great food stops along the way.

As I hinted in Day 1 my friends in Charlotte are the most wonderful people one could ask for as hosts.  So naturally, my day began with bacon and eggs at home.  Mr. Host is a true fan of America's Test Kitchen and my. oh. my. best scrambled eggs of my life as a result.  This tasty breakfast was enjoyed while watching the beautiful birds and butterflies who inhabit the loveliest garden in North Carolina.

After a leisurely breakfast we headed out to try more of the chocolate that Charlotte has to offer.  We stopped at The Secret Chocolatier first.  This purveyor of sweetness has two locations.  The one we visited is where the chocolate is made while the other focuses on baked products and coffee.  Chocolate is available at both locations and some of the chocolate coated baked goods are as well.  My hosts liked the atmosphere of this place as well as its offerings.  The staff was very friendly, working hard and did not rush our decisions or conversation.  The chocolates and bonbons were varied and tasty.  The chocolatier intern told me about their line of southern favorites like Key Lime Pie, so I added a few of those to my box.  What I've tasted so far, their bonbons are a little sweet for me and the chocolate shell is fairly thick and not particularly intense in flavor.  They mentioned that they use a couverture from Berlin.  Overall, an impressive line of products.

The next stop was my absolute favorite when it comes to the chocolate.  20 Degrees Chocolates is situated inside Petit Philippe, a wine bar in the Myers Park area.  The chocolate case had me feeling like a sophisticated adult in a candy shop.  Clusters of three accompanied by a tiny sign describing each flavor acted as a guide while the fresh chocolates to purchase were stowed away in little drawers behind the counter.  The husband and wife owned establishment is elegant and the staff incredibly passionate about their work.  Casey, the chocolatier spoke with me at length about her business with an electric enthusiasm that was certainly contagious.  She uses Cocoa Barry - which I truly enjoy, having learned to temper with it - as well as a few other chocolates like Valrhona.  We selected 4 chocolates to try and enjoyed every one.  I adored the 85% Dark Chocolate Truffle as well as the Steel Magnolia.  This little gem is an absolute must.

L to R: Peanut Butter Gianduja, Steel Magnolia Caramel, African Queen 85% Dark, Fleur de Sel Caramel

The cute corner where we enjoyed our morsels

We headed to Sunflour Bakery for a bite to eat and a look around.  The atmosphere reminded me of DC bakeries.  People were stopping in for lunch, coffee and a pastry and to use the free wifi.  A great community feel with an open kitchen and yummy eats.  I enjoyed a "Black Friday" sandwich, turkey, cranberry-apple chutney and Brie on house-made multi-grain bread.  Definitely a great nook.

After our final food stop we took a stroll around some gorgeous English gardens and admired their offerings in the sunshine.

Dinner was another homemade wonder.  We had leftover risotto from Day 1 - recipe to come - as well as pork tenderloin and salad.  A delicious finish to a day of good eats and exceptional company.

Charlotte, I'll return to you soon.

Peanut Butter Almond Cookies with Chocolate Chunks

Ever in the mood for making cookies but have no thawed butter and no mixer either?  Peanut butter cookies are the most delicious solution to this baking conundrum.  No butter, flour or mixers required.

This variation has a little almond paste which could be swapped for just peanut butter.

Also, these little guys are gluten free.

Ingredients

3/4 cup peanut butter
1/4 cup almond paste (could use almond butter)
pinch salt
1 large egg
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 tsp vanilla extract
1/2 cup dark chocolate chunks

1. Mix all ingredients together in a bowl with a spatula or a wooden spoon until smooth.

2. Roll dough into uniform balls and place on a lined baking sheet. Smoosh with a fork.  Bake for 7-10 minutes at 325F (depending on size).  Cookies should still be soft to the touch.  Cool on baking sheet.

I formed mine into 10g pieces.