Cookies. Cookies have my heart. Cookies are a great way to show you love someone. Baking cookies just feels good! These cookies. They were so so good. They use a special kind of chips that my parents brought us back from the states. I hadn’t actually decided what to do with them. I was perusing this month’s Secret Recipe Club assignment, Fantastical Sharing of Recipes, and found this gem. I made them immediately. I wasn’t even planning to bake that day, I literally left the computer and went straight to the kitchen. I am so glad I did, they were met with rave reviews. We simply loved them. I am happy to report that although almost the entire batch got eaten in one day, I secretly hid some in the freezer to add to the Christmas baking tray. Chocolate Cherry will be such a nice addition. I came back after my baking and perused the rest of the blog, and I have pinned so many recipes. I think I have met my taste bud doppelgänger. Every single recipe sounds so delicious. So expect to see many more recipes popping up! From Vermont Pumpkin Spice Cake, Taco Macaroni and Cheese, Hazelnut Pancakes, I will be coming back for more!
On to the cookies:
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3.4 oz chocolate fudge instant pudding mix
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1 bag Nestle Tollhouse DelightFulls Dark Chocolate and Cherry morsels
- 1/2 cup dark chocolate chips
- Parchment paper
- Cream butter and brown sugar. Add eggs and vanilla, then pudding mix. Add flour and baking soda. Stir in both chips.
- Line cookie sheet with parchment paper. Scoop about a Tbsp. of dough per cookie. Bake each batch for 8 minutes at 350 degrees. Let rest on warm cookie sheet for 5 additional minutes, then remove to cool.
- Eat and enjoy!
Fall is in the air. The temperatures are turning cooler. We are wearing sweaters, and making hot cocoa. Yes, it is my favourite time of year. Fall, officially begins, soon. A few days from now. I couldn’t be happier. I am super glad that I got assigned Home Sweet Homestead as my Secret Recipe Club assignment this month. I found so many homey, satisfying dinners. All the dinners that you are longing for in the colder months. I am prepared to go ahead and make quite a few. This Sausage Potato Soup would be the perfect winter meal, to eat as you watch the snow fall outside. This Beef Enchilada Hashbrown Casserole would be tasty indeed! Obviously I went with this casserole style Chicken Pot Pie. It was the perfect meal to get us in the mood for fall.
1 1/2 pounds ground chicken
2 tablespoons pure olive oil, divided
1 small onion, diced
2 cloves garlic, minced
1 – 10 oz. bag frozen mixed vegetables
1/4 cup flour
2 cups chicken stock
2 teaspoons thyme
Sea salt and fresh ground pepper to taste
1 cup flour
1/2 cup cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup applesauce
1/4 cup pure olive oil
- Heat 1 Tbsp. of olive oil in large skillet. Fry the chicken. Remove to bowl when completely cooked through. Add second tbsp. of oil. Cook onion , garlic and vegetables until onions are tender. Add flour. Cook 1 minute. Add Broth, thyme and salt and pepper. Bring to a boil. Reduce heat to medium and cook until sauce is bubbly and has started to thicken. (about 5 minutes).
- Scoop into greased 13×9 inch baking pan.
- Combine crust ingredients. Crumble over chicken mixture. Bake for 25 minutes at 400 degrees. Let rest 10 minutes before serving.
- Eat and enjoy!
Welcome! Welcome! To this special back to school round up of The Secret Recipe Club! That’s right, the kids are back and they need food in their little bellies. So we all got together, with the same rules, to bring you all sorts of goodies. From easy dinners, lunch box favourites or after school snacks , we’ve got you covered. WE all got an assignment, but this time it is the whole club! I was assigned Little Bit of Everything, and the name describes it perfectly. She has, well, a little bit of everything. So I was well covered and had a load of options. This pumpkin oatmeal, would be a delightful before school breakfast, nice and hearty to fill up for kids on the go! These Cinnamon Roll Cookie Bars, are a bit of an easier take on a classic flavour. My kids would love to eat this easy to put together Taco Bake for a fast dinner, when the extracurriculars start popping back into the schedule. I went with the classic banana bread with the addition of nutritious oatmeal. ANY kid would be more pleased to come home to a loaf of this. With three kids, two of them teenagers, this loaf was devoured. It lasted a total of two days in the house. So yes, it was a hit!
- 1 c. packed brown sugar
7 Tbsp. canola oil
1-1/3 c. mashed ripe bananas (about 2 large, defrosted if frozen)
1 c. regular oats
1/2 c. milk
1 tsp. vanilla
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
- Beat together brown sugar, oil, eggs and banana.
- Add oats, milk and vanilla. Then remaining ingredients. Pour into greased loaf pan.
- Bake for 65 minutes at 350 degrees. Use toothpick to make sure it is cooked all the way through. You may need to add 5 minutes extra cook time.
- Let cool. Slice and serve with butter.
- Eat and enjoy!
Can I just say I love a good egg salad sandwich. I usually just toss stuff in there, no measuring, just mixing. Sometimes it turns out ideal, sometimes it doesn’t. This really is the beauty of measuring. Especially when you find the perfect recipe. I tried this one from Natural Noshings , because it’s Secret Recipe Club time! It was the perfect egg salad. I would have never thought of putting in vinegar. It added a delightful little tang. The radish, again a new ingredient for my egg salad, added a great little crunchy peppery goodness. It really is the ideal egg salad. I had a great time looking through my assignment this month, that had oodles of health recipes. A few of my other possibilities were Hot Maple Oat Bran, Cocoa Kissed Chia Energy Balls, and Smoky Broccoli Salad ! I am glad I went with the egg salad. What a perfect spring or summer lunch!
- 4 hardboiled eggs, peeled and chopped
2 scallions, chopped
3 radishes, small diced
3 Tbsp. Mayo
1 tsp dijon mustard
salt and freshly ground black pepper to taste
1 tsp apple cider vinegar
- Combine ingredients. I like to use a generous amount of salt and pepper. Add as you go tasting, your way through. Place in fridge until well chilled.
- Serve on bread, or with crackers, or on lettuce to make lettuce wraps.
- Eat and enjoy!