Tag Archives: cozy

GRANDMA SYLVIAS SALT BUTTER COOKIES and CHEWY PEANUT BUTTER BROWNIES

07 Saturday Jan 2017

Posted by in bars and cookies, Recipes

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Although thrilled to see the snow covering the ground when we woke at 5 for our morning walk, I was not so excited to get out in it. However, after dressing in many layers, we completed our usual hour, debating whether schools would be closed due to the accumulation – and on our return there was a message informing us school was definitely canceled for the day.

the boys sledding at the park

the boys sledding at the park

A snowy day just seems to invite one into the kitchen to bake, and after the kids spent the day sledding at the park and greeting their friends, refreshments were welcomed  along with mugs of hot chocolate and cups of steaming sweet tea, by the fire in the living room.

GRANDMA SYLVIAS SALT BUTTER COOKIES

grandma sylvias salt butter cookies

COOKIES

2 egg yolks

1 teaspoon vanilla extract

1 teaspoon whiskey

2 sticks butter, softened

2/3 cup sugar

2 1/4 cups flour

Heat oven to 350F.

Whisk yolks, vanilla and whiskey together. Beat butter and sugar together until fluffy, about 2 minutes. Add the yolk mixture and beat until combined, add flour. Shape the dough into balls, flatten slightly. Bake until lightly browned around edges, 10 to 12 minutes.

FILLING

1 ounce chocolate, chopped

1/4 cup water

2 cups powdered sugar

Combine chocolate and water in saucepan and stir over low heat until smooth, about 5 minutes. Off heat, whisk in powdered sugar until smooth.

Join cookies together with filling.

Enjoy!

CHEWY PEANUT BUTTER BROWNIES

peanut butter brownies

3/4 cup butter, softened

3/4 cup creamy peanut butter

1 3/4 cups sugar

2 teaspoons vanilla

4 eggs, lightly beaten

1 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

Heat oven to 350F. Spray a 13-by-9-inch baking pan with cooking spray.

Beat butter and peanut butter in large bowl with electric mixer at low speed 3 minutes or until well blended. Beat in sugar and vanilla until blended. Add eggs, one at a time, beating until well blended after each addition. Stir in flour, baking powder and salt until just blended. Reserve 1 3/4 cups batter. Stir cocoa into remaining batter.

Spread chocolate batter in prepared pan. Top with reserved batter. Bake 30 minutes or until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.

Enjoy!

 

 

CHICKPEA PUMPKIN COCONUT CURRY

19 Monday Dec 2016

Posted by in Recipes, Soups and Stews

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Usually when we choose our family Christmas Tree, I make a thermos of hot chocolate, and pour out steaming cups for each of us to sip while we peruse the freshly cut Frasier Firs and Scotch Pines. This year, changing up traditions a bit, the kids were willing to forgo the usual beverage, and stop for ice cream instead, although they refused to budge on the location we annually pick our tree from.

After having the trunk trimmed, we set it up in the living room in its stand brimming full of water, strung the colored lights, lit the fire and settled into the couches to watch a Christmas movie and enjoy a simple dinner.

Joe carrying out our 2016 Christmas Tree

Joe carrying out our 2016 Christmas Tree

 

 

CHICKPEA PUMPKIN COCONUT CURRY

pumpkin chickpea curry

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1 cup carrots, chopped

1 cup tomatoes, chopped

1 (15-ounce) can pumpkin puree

1 (15-ounce) can chickpeas, drained and rinsed

1 tablespoon curry powder

1/2 teaspoon ground ginger

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1 (13-ounce) can coconut milk

salt and freshly ground black pepper

In a large pot, heat olive oil over medium heat. Add the onion. Cook for 3 to 5 minutes, then add the garlic and cook for 1 more minute.

Add the carrots and tomatoes, stir to combine. Cook 5 to 8 minutes, until carrots become slightly tender.

Add the pumpkin, chickpeas, curry powder, ginger, turmeric, cinnamon, cayenne pepper and season to taste with salt and pepper. Pour in the coconut milk and stir until combined.

Bring to a boil, then turn the heat down and allow to simmer for 15 to 20 minutes.

Enjoy!

Recipe adapted from Emilie Eats

www.emilieeats.com/chickpea-pumpkin-coconut-curry-vegan/

 

 

BEER BRAISED BRISKET WITH ONION JAM

24 Tuesday Nov 2015

Posted by in Beef, Recipes

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“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend.” (Melody Beattie in Summer Secrets by Jane Green).

This simple meal certainly felt like a great feast when enjoyed with family, gathered around the fire at the end of a long day.

BEER BRAISED BRISKET WITH ONION JAM

beer braised brisket with onion jam

1 1/2 teaspoons salt, divided

1 teaspoon ground cumin

3/4 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

6 garlic cloves, minced

olive oil, divided

1 (4 1/2-pound) brisket roast

4 cups beef stock

1 (12-ounce) beer

3 onions, cut in half and then sliced

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 teaspoons cornstarch

1 1/2 tablespoons chopped fresh thyme

Heat oven to 325F.

Drizzle 2 tablespoons of oil in an enameled cast-iron dish, and place over medium high heat.

Combine 1 1/4 teaspoons salt, cumin, black pepper, smoked paprika and garlic cloves in a small bowl. Stir in 1 tablespoon of oil. Rub salt mixture evenly over beef. Place in enameled cast-iron dish, and brown on all sides.

Combine stock and beer, pour over beef. Cover and bake at 325F for 6 to 8 hours or until tender, turning half way through cooking.

Heat a large skillet over medium-high heat. Add 2 tablespoons of oil to pan, swirl to coat. Add onions, saute for 6 minutes. Reduce heat to medium, cook for 15 minutes or until tender, stirring occasionally. Stir in vinegar, sugar and cornstarch, cook 1 minute. Remove from heat, stir in remaining 1/4 teaspoon of salt and thyme. Serve with beef.

Enjoy!

Recipe adapted from Cooking Light, December 2013

www.cookinglight.com/

 

MINESTRONE SOUP

15 Sunday Nov 2015

Posted by in Recipes, Soup

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This light flavorful soup is one my very favorites for Fall.

MINESTRONE SOUP

minestrone soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 sweet potato, peeled and diced

chicken stock

16-ounce can diced tomatoes

1 cup tomato sauce

1/4 cup red wine

2 bay leaves

2 teaspoons Italian herb seasoning

1 cup canned chickpeas

1 cup frozen peas, thawed

2 tablespoons fresh parsley, chopped

salt and freshly ground black pepper to taste

In a large pot, heat the oil over medium-low heat. Add the onion and sauce until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden. Add the carrots, celery and sweet potato. Add just enough chicken stock to cover the ingredients. Stir in the tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a boil, then cover and lower the heat to simmer. Cook for 20 to 25 minutes, or until the vegetables are just tender.

Add the chickpeas, peas and parsley, season with salt and pepper. Simmer another 20 to 25 minutes.

Enjoy!

Recipe adapted from The Morning News, October 2006