Hazelnut Chocolate Chip Cookies

chocolate chip cookiesOh, homemade chocolate chip cookies. You are so delicious. My preference will always be when they include nuts. Nutty cookies, yes, they are the best. We like to have a big bowl of nuts with shells sitting around during the christmas season, and of course there are always the left behinds. The ones that sit there, and sit there, never to be eaten. In our house these are always the hazelnuts. Not sure why, we do love them, perhaps they are just a bit harder to crack. So I finally just sat down, opened up all those bad boys, and then, toasted them, chopped them, and put them into cookies. It was a bit of an undertaking, but don’t worry, you can just go ahead and by pre-opened, even pre-chopped if you want.

Recipe from Allrecipes

  • 1 cup margarine, softened
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup semi-sweet chocolate chips
  • 3/4 cups chopped hazelnuts
  1. Grease cookie sheets. Pre heat oven to 350 degrees.
  2. Beat margarine with both sugars until creamy. Beat in eggs one at a time, then vanilla.
  3. Combine flour, baking soda and salt. Add to mixture and beat until combined. Beat in chocolate chips and nuts until mixed in.
  4. Scoop onto cookie sheets, about a tbsp. of dough per cookie.Flatten dough ball slightly.  Bake each batch for 10 minutes. Let sit on cookie sheet for 2 minutes, then remove to cool.
  5. Eat and enjoy!

Chicken Stew with Oat Dumplings

Chicken 'n' DumplingsNothing says a homey meal to me quite like stew. We usually do the beef stew in crock pot, we rarely have dumplings. This recipe caught my eye, and with just a few adaptions, I had most of the ingredients on hand. Most of our liquid got absorbed turning this into more of a stove top casserole, but it was still oh so tasty. Next time I will add a bit more liquid, but there were certainly no complaints heard around the dinner table on this night.

Recipe slightly adapted from Sobey’s

  • 2 Tbsp. cold butter
  • 1 large white onion, chopped
  • 4 carrots, peeled and chopped
  • 3 boneless, skinless chicken breasts
  • 1/2 tsp. salt
  • 2/3 cup all-purpose flour
  • 1 1/2 cup chicken broth – I would increase this by 1 cup, at least
  • 1 cup frozen peas
  • 1 tsp. dried thyme
  • 1/2 cup Quick oats
  • 2 Tsp. baking powder
  • 1/3 cup milk
  1. Melt 1 Tsp. of the butter in large skillet. Add onion with carrots and cook until tender. Add chicken and 1/4 tsp salt to pan. Brown chicken on all sides.
  2. Measure out your flour. Remove 1 Tbsp. and sprinkle over the chicken. Stir to coat. The rest will be used in the dumplings.
  3. Add broth to pan and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in peas and 1/2 tsp. thyme.
  4. Mix remaining flour with oats, 1/2 tsp. thyme, 1/4 tsp salt, and 1 Tbsp. butter. Mix, then add milk. Stir until just combined.
  5. Drop on hot chicken mixture, and cover. Cook for 15 minutes, leaving the lid closed.
  6. Eat and enjoy!

Pumpkin Snickerdoodle Pudding Cookies

Pumpkin PuddingPudding comes in oh so many flavours, and really is a wonderful addition to baking. In fact, that is pretty much it’s only use in this house, I don’t really just whip up a batch of pudding. The very dizzying array of flavours can leave you with too many options. Especially with all the festive flavours that come out every holiday. Too fun to pass up. So we had boxes and boxes of pudding, and I made it my mission to use them all up. We had muffins and cookies and cakes a plenty all using up the stacks of boxes in the pantry. Now, we are pudding free, so I will be needing to re-stock! This cookies were a hit, with a very mellow pumpkin flavour.

Recipe found at Chef in Training

  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 (3.4 oz) box pumpkin spice instant pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • ½ tsp. cream of tartar
  • 2 to 2¼ cups flour
CINNAMON-SUGAR COATING
  • ½ cup sugar
  • 1 tsp. cinnamon
  1. Beat together butter with both sugars until creamy. Add box of pudding mix, and cream again.
  2. Beat in eggs one at time, adding vanilla with 2nd egg. Add baking soda, cream of tartar and flour. Beat until combined.
  3. In separate bowl, mix sugar and cinnamon. Roll cookie dough into balls, about a Tbsp. of dough per cookies, and roll in sugar mix.
  4. Place on greased cookie sheet and slightly press down to flatten.
  5. Bake for 10 minutes at 350 degrees. Remove to cool.
  6. Eat and enjoy!

Wheat Germ Banana Pancakes

Banana PancakesWaffles or Pancakes, Pancakes or Waffles. The debate is still on in this one, but we are a both family. French Toast, we will gladly eat that too. Pretty much if you are going to cover any hot bread type item, with hot melted butter and an abundance in syrup, that’s where you’ll find us. All smiling happily as we tuck in. Although, I will quite happily serve my kids (and myself) glorious white flour only, products, once in a while we go the “healthier” route. This pancakes not only have bananas, a lovely taste in addition to adding fruit, but it also has wheat germ, and extra fibre, that’s always good. Dorothy over at Crazy For Crust, where I found this recipe, sprinkled her wheat germ on each individual pancake. I just mixed mine right into the batter. This recipe made big, fluffy, Saturday morning comfort.

  • 1 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 banana, mashed + enough milk to make 1 1/4 cups
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1/2 teaspoon vanilla
  • About 6 teaspoons Wheat Germ
  1. Combine banana/milk mixture with oil, eggs and vanilla. Add dry ingredients and stir until just combined. Let sit while you heat up, griddle or pan.
  2. Grease pan. Ladle batter into small rounds. Flip when it starts to bubble and continue to cook until nicely browned on both sides.
  3. Serve warm, with butter and syrup.
  4. Eat and enjoy!