This is less of a recipe and more of an idea…but I enjoyed the meal so much, I figured it was worth sharing, even if I didn’t make it from scratch! This weekend, I had intended to stop by Madison’s famous farmer’s market (arguably one of the best in the country) but missed it to help volunteer to run a 5k (more on that later!). Instead, I stopped by the Willy St. Coop on the east side of the city to pick up some fresh produce. I also picked up some freshly baked herb rolls, fresh local greens, tomatoes, locally made hummus, and some Organic Sunshine Burgers gluten free, soy free, vegan (!) falafel burgers. Top it off with a bottle of Dry rhubarb soda (only four ingredients in the whole bottle), and you have a perfect Sunday lunch.
Category Archives: Food
Chocolate Chip (Oatmeal) Cookie Dough Brownie Bombs
I usually try to make healthy(ish) cookies, but be warned, these cookies are not even close to being healthy! Which is probably why they might be the best cookies I’ve made yet. I found the original recipe from The Domestic Rebel but modified the recipe the two times I made them. The first time I tried it, I was very ambitious and used peanut butter brownie mix (not recommended! The peanut butter chips made folding the brownie over the cookies more difficult). The second time, I used oatmeal cookie dough instead of chocolate chip cookie dough. Perfect! Here is my oatmeal version of the recipe. Enjoy!
Ingredients
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 dash of milk (or choose to use less flour)
2 cups quick-cooking oats
1 1/2 cups all-purpose or unbleached flour
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup miniature chocolate chips
1 pkg fudge brownie mix, baked and cooled*
2 pkgs Baker’s semi-sweet baking chocolate bar
*It’s important to use fudge brownie mix so that it folds over the cookie dough easier!
Directions
- 1. Mix the softened butter and brown sugar until creamy.
- 2. Add the vanilla, flour, and oats (and milk, if the mixture is not soft enough). Roll in the chocolate chips.
- 3. Roll the oatmeal cookie dough into one inch balls and set on a foil-lined cookie sheet. Place in the freezer for an hour or so to firm up.
- 4. Cut the brownies into one inch squares and carefully press them around the cookie dough balls. I noticed that I had to lightly wet the cookie dough ball before rolling the brownie over it to get it to stick properly.
- 5. Heat the baking chocolate bars (2 pieces at a time will give you plenty of time to roll the cookies before the chocolate hardens) in the microwave and dip the cookie dough balls in the chocolate. Immediately sprinkle with the mini chocolate chips.
- 6. Let sit in the fridge…or if you can’t wait (which at this point, who can!?), eat immediately.
Thirsty Thursday: Coffee 101
Generally, I consider myself pretty coffee literate, but I still forget the difference between a latte and a cappuccino at times. My sister, however, is even more crazy about coffee than I am, so she helped me put together this nice cheat sheet to guide anyone whose coffee knowledge has gone astray. My favorite of the below? The flat white: a British coffee drink that I discovered at a Madison cafe.
What’s your favorite? Any other coffee drinks you’d add to the guide?
Chewy Coconut Cookie Recipe
Recently, I found myself with some extra coconut from a new granola bar recipe I was trying, so I decided to give a coconut cookie recipe a try. The cookies were excellent: chewy, light, and just sweet enough.
The original recipe can be found here.
Ingredients
Makes 2 dozen cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut
Directions
Preheat the oven to 350 degrees F. Mix flour, baking soda, and salt.
In a separate larger bowl, cream the butter, brown sugar, and white sugar until its smooth. Add the egg and the vanilla until mixture is fluffy.
Bit by bit, blend in the flour mixture. Add the coconut.
Drop 1 inch round balls of the dough onto a ungreased cookie sheet. Gently press each ball slightly flat. Space cookies 3 inches apart.
Bake for 8 to 10 minutes or until they get slightly golden on the edges. Let cool.
Yum!
Related Posts:
Chewy Coconut Oatmeal Cookies on Two Peas & Their Pod
Raspberry Coconut Cookies on Taste of Home
Coconut Chocolate Chip Cookies on Laura in the Kitchen
The Easiest Fruit Dip Recipe Ever
Mix together one package of cream cheese and marshmallow fluff…and you have great homemade fruit dip that takes minutes and tastes great! I made the for a fruit platter I put together for Easter a couple weekend ago, and it was hit. Enjoy!
Thirsty Thursday: How to Make to an Irish Coffee
Probably one of the easiest drinks to whip up. And not a bad drink for this chilly spring we’re having!
Chicken Nachos with Homemade Tortilla Chips Recipe
One night I was craving chicken tacos, and I ended up trying to make my own tortilla chips. I was surprised to find them simple to make and very delicious. They were a great addition to my quick and easy chicken taco/nacho recipe.
Serves 2
Ingredients
5+ corn tortillas
Salt
Pepper
Paprika
Olive oil
Mozzarella Cheese, shredded
Green chillies, chopped
1 tomato, chopped
Shredded lettuce
1/4 onion, chopped
2-3 boneless chicken breasts
Directions
Tortilla Chips-
Heat 3 tablespoons of olive oil in a non-stick pan. Medium/High heat is preferred, but be careful when handling the hot oil!
Cut corn tortillas in quarters (I used small tortillas, so a quarter was the size of a chip) and place into oil. Heat the tortillas, flipping occasionally, for a few minutes until the tortillas have become crisp. I added salt and paprika while they were heating for an extra kick.
Chicken Nachos-
Cut the chicken breasts into bite-sized pieces. Heat a tablespoon of olive oil in a non-stick pan and add the chopped onion. After a few minutes, add the chicken pieces. Add spices to taste: paprika, salt, pepper, and green chilies. Cook until chicken is throughly cooked. Add chicken to chips and top with mozzarella cheese, tomatoes, and lettuce.
Super easy, pretty quick, and very delicious!
Ciao,
Sarah
Related Posts:
My Brother’s Chicken Tacos, The Pioneer Woman
Lime Chicken Taco Recipe, Taste of Home
Buffalo Chicken Nachos, Baked by Rachel
Thirsty Thursday: How to Make a Peach Bellini
Last summer and fall, I loved going to brunch on Sunday mornings, but this winter, I’ve found it more difficult to get downtown when it’s snowing and cold outside. Instead, I’ve been putting together brunch at my place (think: croissants, Nutella, cold cuts, jam, banquettes, espresso), which means I get to create my favorite brunch cocktail: a Peach Bellini. It’s a great alternative to a mimosa and reminds me of my days in Venice (where the Bellini was born)!
Thirsty Thursday: How to Make a Wisconsin Old Fashioned
Try switching it up at your next party. Instead of offering the usual beer and wine, serve Wisconsin Old Fashioneds. My sister and I recently brought this drink to a get-together, and it was a hit. Its sweetness and drinkability appeals to everyone, but it doesn’t come off as a fruity drink either.
Every Thursday, I’m going to feature a cocktail that is easy enough to try at home. So if your budget is tight this weekend, stay home, invite the girls to your place, and whip up an easy but delicious cocktail.
Ciao!
Sarah
Banana Cookie Recipe- Easy & Amazing!
I was so surprised how well this banana cookie recipe turned out. After all, I used the first “banana cookie” recipe that came up on Google…plus, I used only ingredients I had sitting in my pantry! So easy and so delicious! The cookies have a wonderful cake-y texture. My cookies disappeared in a few hours at work, so it’s certainly a recipe I will repeat.
I found the recipe here on Simplyrecipes.com. The original recipe included pecans and a few spices that I didn’t have at the time. Below is my version of the recipe. Hope you enjoy!
Ingredients
- 1/2 cup of unsalted butter, room temperature
- 1 cup of sugar
- 1 egg, room temperature
- 1 cup of mashed bananas (about 2 ½ large bananas)
- 1 teaspoon of baking soda
- 2 cups of flour
- pinch of salt
- 1/2 teaspoon of ground cinnamon
- 1/2 cup almonds
- 1/2 cup dark chocolate chips
1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and cinnamon and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the almonds and chocolate chips. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown.
gibbsongirl.com 