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Chewy Gooey Monster Cookies

December 5, 2011 //
1

ChewyGoowyMonsterCookies

Back in the day…..when I left my house and did stuff…..I was active in the Blair Jaycees. One of their fundraiser projects was to bake Monster Cookies and sell them to raise money for a Children’s Charity. It was so much fun.

I think they are a perfect holiday cookie. Perfect ANYtime cookie!

Note. I can make this whole recipe in my big KitchenAid mixer, but it is full. If your mixer is too small, think about halving the recipe or mixing in the mixer until you get to the oatmeal and then stir by hand in a bigger bowl. You can make it work!

Dough & Scoopers

MONSTER COOKIES

2 sticks (1 cup) softened butter
2 cups brown sugar
2 cups granulated sugar
6 eggs
2 t. vanilla
18 oz. peanut butter (I use smooth)
4 teaspoons baking soda
9 cups quick-cooking oatmeal
Mini Nestle Chocolate Chips. (I don’t even use a whole bag)

Cream butter and sugars together.
Mix in eggs, vanilla,  peanut butter and baking soda until smooth.
Then stir in oatmeal followed by chocolate chips.

Traditionally, these cookies are 1/4 cup measure but I make them half that size. I use an OXO cookie scoop. You can make them any size.
Give them plenty of room on the cookie sheet, though.

Bake at 350* for 11 minutes….maybe 12. Check often.
Do. Not.Overcook.
They should be underdone when you bring them out of the oven.

Immediately put M&M’s on the cookie….press 3-5 candies on the top…and then remove from pan to a cooling rack.

Cookie Stack

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There are many websites that give tips on gifts for friends and family, but one of my favorites is The Naptime Chef’s blog.

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Pumpkin Pie for my Boy

October 30, 2011 //
0

He loves Pumpkin Pie…that Boy of Mine.
So while he mowed and helped outside I was inside making his favorite pie.
Mowing

I used MY favorite recipe from Cooks Illustrated….The Best Pumpkin Pie.
The technique for this pie is so different, but it is very delicious.

Baked Pumpkins
The shell is blind baked and the custard is cooked on the stove.

blind baked
It also uses Cream and Milk instead of canned milk.

Pie
I like that better.

FInished Pie

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Pumpkin Soup made from Pumpkin from a Pumpkin

October 27, 2011 //
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I picked up some “pie pumpkins” at Wenninghoff’s Farm Store with the SOLE intention of making Pumpkin Soup for my Russian Brother-In-Law. Nathan isn’t really Russian, but he doesn’t know that.
Last Christmas, he asked me to make him some Pumpkin Soup and I tried, but I used Butternut Squash, and I don’t think it was what he wanted.
Tonight was TakeOne on a version to serve at Christmas.

Cut roast Scrape

Leeks Potatoes

stock

serve

It turned out fine. I made the recipe up as I went along but based it off several I found on the internets.
I plan to try this again, but next time, I’ll cut the pumpkin in half, de-seed, and roast upside down on a tray.
Cutting it up dried it out too much.
I added a 1/2 t. of smoked paprika, salt, pepper and a cinnamon stick. I liked that spice combination.

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Pumpkin Muffins in my new IKEA pan

October 24, 2011 //
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Sundays around here mean baking for Matt.
Treats for him to take back to college to share with his roommates.

I wanted to make some pumpkin cake but was out of canned pumpkin.
I did have a jar of Pumpkin Butter in my pantry…complete with the spices in the recipe…so I tried it!

Pumpkin butter

IKEA pan

Pan with Muffins

I liked the pan! And I LOVE the cute muffin papers that went with it.
My recipe is from one of my favorite websites….Tammy’s Recipes
This batch needed a little more flour because the Pumpkin Butter was a bit more “wet” than canned pumpkin. But I’d use the jarred Pumpkin Butter again. I added no spices and it tasted good. We’ll see what the boys say….

tray

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Trying to make Sausage look good on camera…

October 20, 2011 //
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There’s just no other way to put it.
One just Can’t make sausage look good in a photo….but this one sure TASTED good!
I picked up the Lincoln, NE made Cetak sausage at the Hy-Vee in Omaha.

sausage

Brown the Sausages in a nob of butter in a Lodge Cast Iron pan.
(I used the 5 qt. Dutch Oven.)
Remove the sausages when browned.
Throw 1 sliced onion in with more oil if needed. (I used bacon grease.)
Add 1 sliced apple and a spoonful of brown sugar. Cook for a bit. Remove apples.
Add a Tablespoon of flour and brown a minute.
Deglaze with 1/2 cup Beef Broth (I use Better Than Bouillion)
and 1/2 Cup Apple Juice (I use Simply Apple or local fresh cider.)
Put the Sausage and Apples back in.
Season.
Let it simmer for 30 minutes or so with the lid on.

sausage cooking

In the meantime, think about how you want to serve it.
On a bun? Take the lid off and let more liquid evaporate.
On Mashed Potatoes? Get peeling.
On Noodles? Start the water boiling.
On Rice? In a Salad? With a Vegetable?
Do that while it simmers. And smells wonderful.
Then eat. It WAS good!

plated

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