Buttermilk Cheddar Biscuits

Biscuits. Who doesn't love a good, flakey, buttery biscuit. These things are killer. Sarah and Russ made these one day for a little breakfast party we had at work for my boss and everyone LOVED them. I kept going back for more...so I had to get the recipe.

The recipe is an Ina Garten recipe from FoodNetwork.com. She's a smart lady.

The great thing about these biscuits is the fact that they don't come from a mix and they are still so easy. They are crispy on the outside and soft on the inside. They taste best when you nuke them in the microwave for a few seconds. The cheese melts a little bit and they are super good.

I bet these would be good with BACON.

That's happening.

Ingredients:

• 2 c. flour (more as needed)
• 1 tbsp. baking powder
• 1-1/2 tsp. salt
• 1-1/2 sticks cold unsalted butter, diced
• 1/2 c. buttermilk
• 1 egg
• 1 c. grated extra-sharp Cheddar
• 1 egg, beaten with 1 tbsp. water or milk
• Sea salt (optional)

Directions:

1. Preheat oven to 425 degrees.
2. Combine flour, baking powder, and salt. Add butter and use pastry cutter until mixture is crumbly.
3. Combine buttermilk and egg and beat lightly with fork.
4. Mix with flour and butter mixture until just combined.
5. In bowl, mix grated cheese with a small handful of flour until coated, then add to dough mixture until roughly combined.
6. Dump onto well-floured surface and knead about 6 times. Roll dough into 10x5 rectangle and divide with knife into 8 pieces.
7. Transfer to baking sheet lined with parchment paper and brush tops of biscuits with egg wash. Sprinkle with sea salt.
8. Bake for 20-25 minutes until tops are golden brown.

Chocolate Malt Cookies

Curtis's dad loves malts. Like, really loves malts. I'm pretty sure there's always a bucket of ice cream in the freezer and malted milk in the cupboards at the Ryan household. 

So I've made him some malted milk cookies before, but I have to say that recipe didn't turn out as good as this one did. They tasted really good, but they were a little on the soft-side. SO, these ones I think turned out a bit better. And they were quick!

Next time I make these, though...I think I might try putting chunks of malted milk balls in the batter instead of chocolate chips. Sounds good to me!

Ingredients:

• 1 c. butter-flavored Crisco
• 1-1/4 c. brown sugar
• 1/2 c. malted milk powder
• 2 tbsp. chocolate syrup
• 1 tbsp. vanilla
• 1 egg
• 2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 c. milk chocolate chips

Directions

1. Preheat oven to 375 degrees.
2. In large bowl, combine Crisco, brown sugar, malted milk powder, chocolate syrup, and vanilla. Beat well for approximately 2 minutes.
3. Add the egg.
4. In separate bowl, combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
5. Fold in chocolate chips.
6. Shape into balls and place on baking sheet. Bake for 11 minutes. Allow cookies to cool on baking sheet for 2 minutes before transferring to wire racks to cool completely.

Almond Joy Brownie Bites

Okay, let's be real... These are anything but a "bite" (unless you're Curtis Ryan), but they are so rich and so delicious that it's more than just a pop-in-your mouth-and-go type of thing...and that's OK by me...cause I like to savor my desserts. 

So first off, these should probably be called "Good Enough for John Cabaj Bars" instead because there is only a short list of things my brother likes when it comes to dessert, given that fact that he doesn't like cheese (I know, it's weird). So anyway, these are JC-approved, which has gotta mean something.

John's favorite candy bar is the Almond Joy, so for his birthday I was on the hunt for a recipe that would be just as yummy as the candy. Now, I also love coconut (and chocolate)...and so does my mom, so this recipe was a real winner in my book.

...that is...besides the fact that it destroyed my muffin tins (temporarily). This really great recipe comes along with a few lessons learned; which are as follows:

• Use the extra-large cupcake liners and make sure they are aluminum! I used the regular-sized aluminum cupcake liners, so if you use the regular size paper cupcake liners, you'll fail doubly. So use these. Yeah, see...they say "Jumbo" on the package...you'll thank me later.
• If the coconut mixture looks too thin, add more coconut. While the sweetened condensed milk infused brownies ARE fantastic, bubbling-over sweetened condensed milk is not (see below).

Okay, now that I've probably scared you enough to not make these, let me say...that these are amazing. I promise. They are worth the time and effort... Even IF you need to spend hours cleaning muffin pans after the fact. I've provided you with solutions to all the problems anyways, and look how pretty they turned out in the end!

Ingredients:

• 1 "Family Size" box chocolate fudge brownie mix (+ everything you need to prepare)
• 1 (14 oz.) can sweetened condensed milk
• 1 (14 oz.) bag coconut
• 1/4 c. milk
• 1-2 c. chocolate chips
• 1/2 c. slivered almonds, slightly crushed

Directions

1. Preheat oven to 350 degrees.
2. Line 2 muffin tins with extra large aluminum liners.
3. Prepare brownie mix according to the directions on the box and fill liners halfway.
4. Bake in preheated oven for 12 minutes.
5. Meanwhile, mix coconut, sweetened condensed milk, and milk.
6. Remove brownies from oven and spoon coconut on top. 
7. Place back in the oven and continue to bake for an additional 14 minutes.
8. Remove from oven and allow brownies to cool completely. (* Note: I actually chilled these overnight in the fridge.)
9. Remove brownies from liners and place on waxed paper.
10. Toast almonds by heating in sauce pan over medium heat, stirring often. Heat until golden brown. Set aside.
11. For chocolate drizzle, melt chocolate chips in microwave by heating at 50% power, mixing every 30 seconds so the chocolate doesn't burn. 
12. Drizzle chocolate over cooled brownies and top with almond pieces.
13. Store in refrigerator.

Better Than Cracker Jack

So it's a little early for holiday popcorn, but this stuff is so good. I love popcorn in general, but when you mix it with peanuts and caramely topping, it's even better. 

The crazy thing about this recipe is that the popcorn actually stays crunchy. I couldn't believe it. You'd think that pouring buttery, caramely sauce over light and fluffy popcorn that you'd end up with a soggy mess, but NO. This stuff is fantastic. As it's cooling on the waxed paper, you can actually hear it cracking.

I made a double batch of this stuff last Christmas and I am pretty sure that both of them were gone within a day. 

So make it. You won't regret it. Well, you might after you eat entire bag in one sitting, but don't worry. I'm sure you'll get over it. 

Ingredients:

• 7 quarts plain popped yellow popcorn
• 2 c. dry roasted peanuts
• 2 c. brown sugar
• 1/2 c. light corn syrup
• 1 tsp. salt
• 1 c. margarine
• 1/2 tsp. baking soda
• 1 tsp. vanilla

Directions

1. Preheat oven to 250 degrees.
2. Combine popped popcorn and peanuts in large roasting pan.
3. In saucepan, combine brown sugar, corn syrup, margarine, and salt. Stir to blend and bring to a boil over medium heat. Once the mixture begins to boil, boil for 5 minutes, stirring constantly.
4. Remove from heat, and stir in baking soda and vanilla. The mixture should look slightly foamy.
5. Pour liquid over popcorn mixture and stir to coat as evenly as possible.
6. Bake for 1 hour, thoroughly stirring every 15 minutes. 
7. Allow popcorn to cool completely on waxed paper. Separate chunks into pieces if need be.

Hazelnut Cream Cheese Frosted [Chocolate Chip Pumpkin Cupcakes]

The cupcakes continue. My favorite.

These use the same recipe I posted earlier for Chocolate Chip Pumpkin Bread, with the added deliciousness of Hazelnut Frosting. More fall for your mouth.

So, use the recipe I posted earlier for the bread and divide evenly into about 18 cupcake liners instead. You'll want to bake these for about 20 minutes, but keep a close eye on them cause they seem to finish fairly quickly. So take them out when the tops are springy to the touch. 

And then top with this easy frosting recipe...

OH, I wish fall never had to end.

Ingredients:

• 2 (8 oz.) packages of cream cheese
• 1/2 c. butter
• 1-1/2 tsp. hazelnut extract
• 2 c. sifted powdered sugar

Directions: 

1. Cream together cream cheese and butter.
2. Add hazelnut extract.
3. Slowly add powdered sugar.

(* Note: Be sure to store left-over frosting and cupcakes in the refrigerator.)

My Favorite [Chicken] Pot Pie

It's getting colder out and it seems to be the season of endless pies. So here it is. Probably one of my all-time favorite recipes...

The Chicken Pot Pie.

Nothing like a hearty, warm meal for fall or winter. Chicken, potatoes, a good mix of veggies, warm gravy, and a flaky pie crust? What's not to like? You can eat this the day of, or store in the fridge or freezer. It reheats well.

So, I love chicken, but I am wondering what this pot pie might be like if it was made the vegetarian way (ahem, Kathy and Alex). I'm not quite sure what you'd add as an alternative to the chicken. Maybe just more vegetables and potatoes? Some Tofurkey? Mushrooms? Heck, you can realistically add anything you want, as long as the sauce-to-solids ratio is about the same. And instead of using chicken broth, you'd clearly just use vegetable broth and nix the poultry seasoning. I think I'd enjoy this dish vegetarian or non-vegetarian. Maybe I'll just start stuffing everything I eat into a pie crust. MMM.

Rotisserie chicken may also be a good thing to use next time as well.

Oh man, my next chicken pot pie is going to be fantastic.

Ingredients:

• 1 lb. boneless, skinless chicken breast (cubed) 
• 1 bag frozen vegetable medley
• 1/2 c. diced celery
• 1 c. cubed potatoes
• 2/3 c. butter
• 2/3 c. diced onion
• 2/3 c. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. celery seed
• 1/2 tsp. garlic powder
• 1 tsp. poultry seasoning
• 2 (14 oz.) cans chicken broth
• 1 c. milk
• 2 servings of Chris Ryan's Never Fail Pie Crust
• 1 egg + 1 tbsp. water for egg wash

Directions: 

1. Preheat oven to 375 degrees.
2. In large pot, combine chicken, vegetable medley, celery, and potatoes. Add water to cover and bring to a boil. Reduce heat and let simmer for 15 minutes. Remove and drain. 
3. In large pot, cook onions with butter over medium heat until soft and translucent. 
4. In small bowl, combine flour, salt, pepper, celery seed, garlic powder, and poultry seasoning. Whisk dry mixture into the onions and butter. 
5. Slowly add chicken broth and milk and simmer until thick.
6. Add chicken mixture to dish prepared with pie crust (* Note: This can be either a 9" round, 8"x8", or something similar. It does help if the dish is a bit deeper just so you know there will be no spill-over.)
7. Pour sauce over chicken mixture.
8. Top with second crust. Seal and brush with egg wash. Be sure to cut slits in the top to allow air to escape.

Chocolate Chip Pumpkin Bread

It's only the 2nd of October and I already can't get enough of fall... AH, I wish it was fall all year round so that it wouldn't seem so strange eating pumpkin-y things when the leaves aren't falling off the trees. 

This is my all-time favorite pumpkin recipe I think. One, because it's easy and impossible to mess up. And two, because it's so moist and yummy. So good that I feel like I could do some damage to one loaf in one sitting.

You can make this bread without the chocolate chips...with the chocolate chips...with white chocolate chips...nuts...anything. I'm telling you, it's good plain too; but with just a few chocolate chips in each slice...it's wonderful. You don't even need butter.

I've even tried "healthy-ing" up this recipe on a few occasions, and I still think that it turns out great. For example, I've substituted sugar-free apple sauce for the butter (though the butter is minimal anyways), whole wheat flour for the all-purpose flour, and honey or maple syrup for the brown sugar. Like I said, it's a hard one to mess up.

Yum!


Ingredients:

• 1-1/2 c. flour
• 1-1/4 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1-1/3 c. pumpkin puree
• 1 c. brown sugar
• 1 tsp. vanilla
• 1/2 c. buttermilk
• 1 egg
• 2 tbsp. butter, softened
• 1 c. chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. In medium sized bowl, mix pumpkin, brown sugar, buttermilk, egg, vanilla, and butter.
3. In separate bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Fold in chocolate chips. 
6. Pour into lightly greased loaf pan.
7. Bake for 1 hour.