Archive for February, 2012

Blueberry-and-Cream Cookies

This recipe comes from Martha Stewart.

I decided to give this recipe a try mainly because of the left-over dried blueberries we had.

  • 2 2/1 cup flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 2 teaspoons salt (omitted because we use salted butter)
  • 1 cup butter
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 cup plus 2 tablespoons brown sugar
  • 1/4 cup glucose (online corn syrup was suggested as a substitute, so we used that)
  • 1 egg
  • 3/4 cup dried blueberries
  • 1/2 cup plus 1/3 cup Milk Crumbs – recipe below (I hate when recipes link to other recipes but then don’t give you a recipe that makes the amount you actually need. So whatever the below recipe made, that’s the amount we put in)

Milk Crumbs

  • 1/4 cup plus 1 tablespoon milk powder, divided
  • 2 tablespoons flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoon sugar
  • 1/8 teaspoon salt (omitted)
  • 1 1/2 tablespoon butter, melted
  • 1/4 cup white chocolate, melted

1. Milk Crumbs: Preheat oven to 225F. Line baking dish with parchment paper.

2.  In a medium bowl, mix together 2 tablespoons plus 1 1/2 teaspoon milk powder, flour, cornstarch, sugar and salt (if using). Stir in melted butter. Spread mixture on prepared baking pan. Bake 8 to 10 min. Remove and let cool.

3. Transfer the crumble to a bowl and mix in remaining 2 tablespoons plus 1 1/2 teaspoon milk powder and melted chocolate. Use or refrigerate immediately.

4. Cookies: In a medium bowl, mix flour, baking powder, baking soda and salt (if using).

5. In a large bowl, mix together butter, sugar, brown sugar and glucose (or corn syrup).  Add egg and mix until well combined.

6. Add flour mixture and mix well. Add blueberries and milk crumbs.

7. Scoop dough into dough balls and place on baking sheet. Refrigerate 15 min.

8. Preheat oven to 375F. Bake 15 min.


Verdict: We made 58 cookies. In retrospect, I wish I had flattened the cookies down a little bit more, because they didn’t really spread out during baking. Everyone who tried one agreed that although the recipe is completely different, they tasted ridiculously similar to shortbread cookies (with blueberries in them). I really enjoyed them, but thought they got a little too hard too fast; by day two it seemed like they were almost all hard as rock.


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Mozzarella Pasta Bake

This recipe is from Kraft (which I know because of the Kraft oriented ingredients and how the recipe is formatted) but I can’t seem to find it on their website to link to it.

  • 1/2 lbs ground turkey
  • 1 cup spaghetti (or tomato) sauce
  • 1 1/2 cups cooked elbow macaroni
  • 1 tablespoon Parmesan cheese
  • 2 slices of Kraft Singles Mozzarella (we used 1/2 cup shredded mozzarella instead)

1. Preheat oven to 375F.

2. Cook turkey in a skillet (we added garlic powder to it).

3. In an oven dish, mix together turkey, sauce, elbow macaroni and Parmesan cheese.

4. Bake 10 min. Sprinkle with mozzarella cheese and bake 2-3 more minutes until the cheese melts.

Verdict: I forgot to take a picture of this meal! This recipe is incredibly similar to a dish my mom made when we were younger, only there was ground beef instead of turkey, no Parmesan cheese and a lot more mozzarella cheese on top. I was hoping to like this version of the dish, because turkey is healthier than ground beef, but it didn’t really work well in the dish for me. I also found that I couldn’t really taste the Parmesan cheese and that I wanted more mozzarella cheese on top. I may try this recipe again with ground chicken though.


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Sugar Tarts

I am not sure where I originally found this recipe. I tried searching for it online, without success. Maybe it was from the French Metro newspaper, but I usually keep a cut-out version of the recipe and I couldn’t find this one.

  • 4 cups brown sugar
  • 3 tablespoons flour
  • 1/2 cup + 2 tablespoons butter, melted
  • 2 eggs, beaten
  • 2 cups Carnation milk (not sure if it matters to the taste, but we used fat free)
  • 1 teaspoon vanilla
  • 48 mini tart shells

1. Mix the brown sugar and the flour. Add in butter, Carnation milk, eggs and vanilla. Mix well.

2. Pour mixture into tart shells. Bake 30 to 35 min. Let cool (the longer they sit out the more the shell cools and the easier it was for us to remove them from the aluminum).

Verdict: These were so addictively delicious. And not at all that sweet considering the amount of brown sugar in them.

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Beef Stew

This is a recipe I found in the French Metro newspaper.

  • 1 teaspoon butter
  • 2 onions chopped (we used about a quarter of a large onion)
  • 900g of beef cubes
  • Salt and pepper to taste
  • 1 796ml can of tomatoes
  • 3 tablespoons of ketchup
  • 1 284ml can of tomato soup
  • 1 cup water
  • 1/4 cup flour
  • 3 carrots, sliced
  • (we also added half a bag of mini potatoes, because no beef stew is complete without potatoes!)
  • 1/4 teaspoon ground cloves (didn’t use because we didn’t have any)
  • 2 bay leaves (didn’t use because we didn’t have any)

1. Preheat oven to 300F. In a deep casserole or large oven-proof pot, melt the butter. Brown the onions and the meat. Salt and pepper to taste and remove from heat.

2. Add the tomatoes, ketchup and soup.

3. Pour the water, a bit at a time, into the flour, whisking until it is diluted and not lumpy. Pour into the pot and mix.

4. Add the carrots (and potatoes), cloves and bay leafs (if using). Put in oven (we covered it) and bake 2 and a half hours (we baked ours about 4 hours, lowering the oven to 170F for the last hour).

Verdict: This was delicious. As good as the beef and vegetable slow cooker recipe was, this one was better. We all really enjoyed the tomato gravy sauce of this recipe.


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In Search Of: the Perfect Chocolate Chip Cookie Part 33: Giant Chewy Chocolate Chip Cookies

I found this recipe on another food blog.

  • 2 cups plus 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (omitted because we use salted butter)
  • 1/2 teaspoon cinnamon
  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs (instead of 1 egg and 1 yolk)
  • 2 teaspoon vanilla
  • 1 1/4 cup chocolate chips (instead of 1 cup mini chocolate chips and 1/4 cup white chocolate chips)

1. Preheat oven to 325F. Line cookie sheets with parchment paper.

2. In a medium bowl, mix flour, baking soda, salt (if using) and cinnamon.

3. In a large bowl, beat together butter, brown sugar and sugar.

4. Add eggs and vanilla to wet ingredients.

5. Add dry ingredients to wet ingredients. Add in chocolate chips.

6. (We made the cookies a little smaller than the recipe, so we made 3 dozen cookies. They needed about 10 min to cook).

Verdict: These cookies were delicious. The batter spread a lot. But, even though we made them smaller than the original recipe, we still made 36 decently sized cookies. I honestly have so many chocolate chip cookies recipes, though, that since the only difference in this one is the cinnamon, I probably won’t be keeping it. Still, they were good with the right proportion of chocolate chips.

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Bacon Soup

I found this recipe in the French Metro newspaper.

  • 3 large potatoes, diced
  • 1 large leek, cut into slices
  • 2 carrots, sliced
  • 1 tablespoon garlic
  • 9 cups water or chicken broth (we used a combination of the two)
  • 150g bacon, cooked and crumbled
  • 1/2 cup 15% cream
  • Salt and pepper to taste

1. Place all ingredients in a large pot and bring to boil. Cover and let simmer 1 hour.

2. Use an immersion blender to chop everything up. Let simmer another 15 min.

Verdict: We didn’t really like this soup. It didn’t have much of a taste to it. Maybe it called for too much water, washing out the taste? I’m not sure.


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Double Chocolate Cookies

I found this recipe on another food blog, though we skipped on the chocolate frosting.

  • 1 1/3 cup butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tablespoons half and half (we were told at the store that this is also 10% cream; we didn’t have any, so we used 1 tablespoon 35% cream and 1 tablespoon skim milk to try and balance it out)
  • 1 1/2 teaspoon vanilla
  • 3 cups flour
  • 1/2 cup plus 2 tablespoons cocoa powder
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon sea salt (omitted because we use salted butter)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups dark chocolate chips (we used a mix of milk and semi-sweet chocolate)

1. Preheat oven to 365F.

2. In a large bowl, beat butter, sugar and brown sugar.  Add in eggs, vanilla and half and half.

3. In a medium bowl, mix flour, cocoa powder, cinnamon, salt (if using), baking powder and baking soda. Add to butter mixture. Stir in chocolate chips. (The original recipe warns that the dough is heavy and thick; that was very true. It was hard to stir! The original said to chill for 3 hours, but we just used it right away.)

4. We dropped spoonfuls onto baking sheets (to make 6 dozen not the 12 the recipe says) and baked for 8 min. And, like I said above, we skipped dipping them into chocolate frosting.

Verdict: These were not the best cookies. I found them a little too dry.

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