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CHOCOLATE CHUNK COOKIES WITH SEA SALT POTATO CHIPS

09 Tuesday Aug 2016

Posted by Ceri Wilkin in bars and cookies, Recipes

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Tags

charity dinner, crisp, delicious, easy, friends, share

We walked a few blocks to gather on a friends beautiful front porch, with a spectacular view towards downtown Fayetteville and beyond. After accepting a perfectly chilled glass of white wine, we settled into the sumptuous chairs, and helped ourselves to the appetizers that had been generously laid out while we discussed an upcoming dinner we had donated to a local charity, and would be hosting together.

I had baked cookies earlier in the day, and packaged up a portion for each couple to enjoy later at their leisure.

CHOCOLATE CHUNK COOKIES WITH SEA SALT POTATO CHIPS

chocolate chunk cookies with sea salt potato chips

2 cups unsalted butter, room temperature

2 cups light brown sugar

2 cups granulated sugar

2 eggs

2 teaspoons vanilla extract

2 teaspoons hot water

3 cups flour

1 1/2 tablespoons cocoa powder

1 teaspoon baking soda

1 teaspoon fine sea salt

1 ounce chocolate, chopped into 1/2-inch chunks

1 cup crumbled thick-cut potato chips

flaky sea salt, for finishing

Heat oven to 325F.

Using an electric mixer fitted with paddle attachment, mix butter and sugars on medium-high speed, scraping down the bowl as needed, until light and fluffy, about 10 minutes. Mix in eggs, vanilla and hot water.

In a large bowl, stir together flour, cocoa powder, baking soda and fine sea salt. Add dry ingredients to wet and mix on low speed until completely incorporated. Stir in chocolate and potato chips.

Scoop tablespoons of dough onto ungreased baking sheets, two inches apart. Sprinkle flaky sea salt over.

Bake for 12 to 14 minutes. Let cookies cool slightly before removing from baking sheet.

Enjoy!

Recipe adapted from The Wall Street Journal, October 2015

www.wsj.com/

FRUIT COOLER and APPLE AND PEAR SANGRIA and SWEET TEA SPRITZER

29 Friday Jul 2016

Posted by Ceri Wilkin in Cocktails, Recipes

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apple, banana, blueberries, cranberry juice, cream of coconut, easy, friends, houseboat, lemon juice, mint, pineapple juice, share, strawberries, summer, sweet-tea flavored vodka, vodka, wine

The friends we vacation with every summer on the houseboat are always willing to try a new cocktail – which I am thrilled about and appreciative of, as I love to find interesting recipes and mix, blend and stir them up to share.

FRUIT COOLER

fruit cooler

1 (10-ounce) box frozen strawberries in syrup, thawed

3 cups ice

1 cup blueberries

1 banana

1/2 cup vodka

1/2 cup pineapple juice

1/4 cup cream of coconut

Puree strawberries in a blender until smooth. Add ice, blueberries, banana, vodka, pineapple juice and cream of coconut. Process until smooth. Pour into glasses.

Enjoy!

Recipe adapted from Southern Living, July 2007

www.southernliving.com/

APPLE AND PEAR SANGRIA

apple and pear sangria

2 (750ml) bottle Pinot Grigio

1 cup pear flavored vodka

1 cup fresh mint leaves

1 Granny Smith apple, cored and thinly sliced

sparkling wine

In a large pitcher, stir together Pinot Grigio, vodka, mint and apple slices. Cover and refrigerate for an hour. Pour into glasses and top with sparkling wine.

Enjoy!

Recipe adapted from Entertain Celebrate Decorate magazine

www.celebratemag.com/

SWEET TEA SPRITZER

sweet tea spritzer

Stir together 2 cups cranberry juice, 1 cups sweet-tea flavored vodka, and 1/2 cup fresh lemon juice in a large pitcher. Stir in ice cubes. Pour into glasses and top with seltzer.

Enjoy!

Recipe adapted from Southern Living, June 2012

www.southernliving.com/

STRAWBERRY COCONUT CAKES

20 Sunday Mar 2016

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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Tags

cake mix, celebration, pot luck, share, spring

Happy First Day of Spring!!

STRAWBERRY COCONUT CAKES

strawberry coconut cupcakes

CAKE

1 box white cake mix

1 cup strawberries, chopped

1/2 cup water

1/2 cup coconut

4 eggs, slightly beaten

1 cup oil

1 box strawberry jell-o, dry

Line mini-cupcake pans with paper liners. Mix all ingredients thoroughly with electric mixer. Divide mixture among prepared muffin pans. Bake for 12 minutes or until a toothpick inserted in the center comes out clean.

FROSTING

1 stick butter

1/2 cup strawberries, chopped

1 box powdered sugar

1/2 cup coconut

Melt butter. Stir in powdered sugar.  Add strawberries and coconut, mix well. Spread over cupcakes.

Enjoy!

 

BUTTER MINT SHORTBREAD

19 Saturday Mar 2016

Posted by Ceri Wilkin in bars and cookies, Recipes

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busy day, buttery, delicious, easy, friend, pot luck, quick, share

After a day of cleaning out closets and running errands – dropping off restaurant equipment from a party we had before christmas, recycling the plastic bags that had been accumulating for months, taking dishes to a friend and stopping at the post office to send birthday gifts, some of which had been wrapped and waiting since July, I was very much looking forward to catching up with a friend over a chilled glass of white wine. I wanted to make sure there was something available to snack on, but the only thing I had the time to put together was this quick Butter Mint Shortbread. I presented a platter of buttery, delicious cookies, and then made sure there was a bag ready for her to take home.

BUTTER MINT SHORTBREAD

butter mint shortbread

1 cup butter, softened

3/4 cup powdered sugar

1/2 teaspoon mint extract

1/2 teaspoon vanilla extract

2 1/2 cups flour

Heat oven to 325F.

Beat butter and powdered sugar at medium speed with an electric mixer until creamy. Add mint and vanilla extracts, beating until blended. Gradually add flour, beating at low speed until blended. Press dough into a 15-by-10 inch pan.

Bake for 25 minutes, or until golden. Cool in pan on a wire rack for 10 minutes. Cut into bars.

Enjoy!

Recipe adapted from My Recipes

www.myrecipes.com/recipe/butter-mint-shortbread

PORK TENDERLOIN WITH ORANGE MUSTARD GLAZE

03 Thursday Mar 2016

Posted by Ceri Wilkin in Pork, Recipes

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dinner, easy, friend, glaze, half and half, marinade, mustard, orange, quick, sauce, share, soy sauce

Joy is taking dinner to a friend, when you have more than enough for your own family.

PORK TENDERLOIN WITH ORANGE MUSTARD GLAZE

pork tenderloin with orange mustard glaze

3/4 cup orange juice

1/4 cup olive oil

1 tablespoon sesame oil

2 tablespoons soy sauce

1/4 cup mustard

1 1/4 pounds pork tenderloin

1 tablespoon olive oil

1 clove garlic, minced

1 shallot, finely chopped

1/2 cup orange juice

1/4 cup half-and-half

1/4 cup mustard

salt and pepper to taste

In a sealable bag, combine 3/4 cup orange juice, 1/4 cup olive oil, sesame oil, soy sauce and 1/4 cup mustard, to make the marinade. Remove and reserve half of the marinade. Add the pork tenderloin to the bag and marinate for 3 hours or longer in the refrigerator.

Heat oven to 425F. Remove the pork and discard the marinade in the bag. Place the pork in a pan, and bake for 15 to 20 minutes, until the center of the pork reaches 140 to 145F, basting with the reserved marinade. Remove from the oven and allow to rest while making the sauce.

In a small skillet, heat 1 tablespoon of olive oil. Add the garlic and saute 1 minute. Add the shallot and saute until tender. Deglaze the pan with orange juice and reduce heat. Stir in the half-and-half and mustard. Continue to cook until heated through. Season with salt and pepper.

Slice the pork on the diagonal, drizzling with a little sauce. Serve with extra sauce on the side.

Enjoy!

Recipe adapted from The Northwest Democrat Gazette, October 2015

www.nwaonline.com/

 

PUMPKIN BARS WITH MARCONA ALMONDS and PECAN CREAM CAKE

20 Saturday Feb 2016

Posted by Ceri Wilkin in Dessert, Recipes

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Tags

bars, cake, friends, party, pot luck, share

There are so many wonderful, delicious dining choices to be made, that when asked to bring a dish to an event I find it difficult to decide on a recipe, and will often end up making more than one.

PUMPKIN BARS WITH MARCONA ALMONDS

pumpkin bars with marcona almonds

1/2 cup unsalted butter, melted and cooled

1 cup dark brown sugar

1 egg

2 teaspoons vanilla

1 cup canned pumpkin

1 1/2 cups flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

3/4 cup roasted and salted marcona almonds, coarsely chopped

caramel sauce to serve

Heat oven to 350F. Grease a 9-inch square baking pan. Line with parchment paper, grease and set aside.

In a medium bowl stir together butter and sugar until no lumps remain. Stir in egg and vanilla. Stir in pumpkin. Add flour, cinnamon, baking powder, ginger, salt, allspice and nutmeg, stir until combined. Fold in the almonds, spoon into pan.

Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Remove, cool in pan on a wire rack. Using parchment, lift uncut bars from pan. Cut into bars, serve with caramel sauce.

Enjoy!

Recipe adapted from Better Homes and Gardens, November 2014

www.bhg.com/

PECAN CREAM CAKE

pecan cream cake

FOR THE CAKE

8 tablespoons unsalted butter

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 cup vegetable shortening

2 cups sugar

5 eggs, separated

1 1/4 cups shredded coconut

1 cup finely chopped pecans

FOR THE FROSTING

8 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

3 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

MAKE THE CAKE

Heat oven to 350F. Butter and flour three 8-inch cake pans, set aside. Whisk flour, baking soda, and salt in a bowl. Whisk buttermilk and vanilla in another bowl. Cream butter, shortening and sugar in the bowl of a stand mixer fitted with paddle attachment until fluffy, 2 to 3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5 to 10 seconds. Whip egg whites in a bowl until stiff peaks form. Fold egg whites, coconut and pecans into batter. Divide batter between prepared pans and smooth top with a rubber spatula, drop pans lightly on counter to expel large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, 20 to 22 minutes. Let cakes cool for 20 minutes in pans, invert onto wire racks and let cool completely.

MAKE THE FROSTING (note, I made one and a half times the recipe)

Beat cream cheese and butter until smooth. With the motor running, slowly add sugar and vanilla, beat until smooth.

To assemble, place one cake layer on a cake stand and spread with 1/3 cup frosting, top with another layer and spread with 1/3 cup frosting. Top with remaining frosting and chill for an hour until the frosting is firm.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

CHOCOLATE BROWNIE MUFFINS

09 Wednesday Dec 2015

Posted by Ceri Wilkin in muffins, Recipes

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Tags

breakfast, brunch, chocolate, easy, friend, quick, share, snack

 

One of my favorite ways to connect and catch up with friends is during a walk. It’s healthy, not too strenuous, doesn’t cost us anything, we’re not interrupted by a server taking our order or refilling a water glass, or having them wait patiently beside our table while we are in the middle of a conversation, and I’m not wasting the leftovers that seem to be perpetually in our refrigerator.

I met a friend at her house, early one morning, with a plate of these Chocolate Brownie Muffins I had baked. After leaving them on her kitchen counter, we walked in her neighborhood, and once back home, I made coffee in the French Press and enjoyed the muffins I had left to cool on my own kitchen counter.

CHOCOLATE BROWNIE MUFFINS

chocolate brownie muffin

cafe bustelo and chocolate muffin

 

12 ounces dark chocolate

3/4 cup butter

2/3 cup self-rising flour

1 cup sugar

3 tablespoons milk

3 eggs

Heat oven to 375F. Line a 12-cup muffin pan with paper muffin liners.

Put the chocolate and butter into a small saucepan. Melt over low heat, stirring occasionally.

Mix together flour and sugar.

Add the milk and eggs to the chocolate mixture and mix together.

Pour the wet ingredients into the dry and stir together to combine.

Spoon into the paper muffin liners and bake for 20 minutes, or until risen and just firm.

Enjoy!

Recipe adapted from 100 Magnificent Muffins and Scones, Felicity Barnum-Bobb, 2006

 

SOUTHERN TEA CAKES

17 Tuesday Nov 2015

Posted by Ceri Wilkin in bars and cookies, Recipes

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Tags

baking, chocolate chips, cookies, deliver, friends, share

I had a day of running errands and dropping off items that had been left at our house across months of gatherings. While delivering ice chests and dishes to front porches, I also left a bag of freshly baked Southern Tea Cakes.

SOUTHERN TEA CAKES

southern tea cakes

1/2 cup shortening

1 cup sugar

1 egg

1/4 cup buttermilk

1/2 teaspoon vanilla extract

3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

Heat oven to 350F. In a large bowl, beat shortening at medium speed with a mixer until fluffy, gradually add sugar, beating well. Add egg, beating until blended. Add buttermilk and vanilla beating until blended.

In a small bowl, combine flour, salt and baking soda. Gradually add flour mixture, 1 cup at a time, to shortening mixture, beating at low speed until smooth after each addition.

TRANQUILLO and BLUE BEAUTY

11 Friday Sep 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

best, blue curaçao, cointreau, cream of coconut, drinks, easy, friends, grapefruit juice, lime, mint, pineapple juice, quick, share, summer, tequila, white rum

The Houseboat on Lake Ouachita with our dear friends from Louisiana, is by far our favorite summer vacation. I love to mix up a different cocktail each evening for us to sample, and am thankful to have adventurous people, who are willing to try something new, to share my passion with.

TRANQUILLO

tranquillo

5 mint leaves, muddled

3 parts fresh grapefruit juice

2 parts tequila

1 part Cointreau

1 squeeze lime juice

Shake all ingredients together, serve in a glass with ice and mint leaves for garnish.

Enjoy!

Recipe adapted from The Dining Guide, July 2014

www.nwaonline.com/dining/

BLUE BEAUTY

blue beauty

1 cup white rum

1/4 cup blue curacao

2 (6-ounce) cans pineapple juice

1/4 cup cream of coconut

Combine rum, blue curaçao, pineapple juice and cream of coconut. Serve over ice.

Enjoy!

Recipe adapted from Better Homes and Gardens, April 2004

www.bhg.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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