G’s Favorite Cookie

G loves these cookies. We’ve been making them for years. You probably think you’ve seen making them as well, but you would probably be wrong. G wants everything but the kitchen sink in these cookies. They are not chocolate chips , they are much better than that.

  • 1 cup butter 
  • 3/4 cup light brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 2 1/4  cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups pecan halves
  • 1 1/2 cups semi sweet chocolate chips
  • 1 cup craisins

Instructions

  1. Preheat oven to 375 degrees and set rack in middle of oven.
  2. Cream butter.  Add the sugars and beat with the butter until smooth on medium speed. We totally beat it until it is incredibly creamy
  3. Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
  4. Turn the mixer off. Add the dry ingredients. Mix the dry ingredients on low until the wet and dry ingredients are mixed together.
  5. Hand mix the nuts, chips and craisins.
  6. Place large tablespoons on parchment on cookie sheets.
  7. Bake approximately 13 to 15 minutes.
  8. The cookies are done when the top is a bit golden and the bottom is also golden.
  9. Do not over bake. Let cool for 15 minutes before serving.  End of joke, laugh here!

*  From the Recipe Box:

Give this a try; it’s totally different and totally worth the time.

Next time we’re adding oatmeal and maybe butterscotch chips.

They do need to stay on the tray for a few minutes to let them firm up.

and remember what Nelson Mandela said:   I never lose.  I either win or learn.  Big kiss, Lynn

Chocolate Peanut Clusters

I need a sweet treat to start the new year. These little one bite nibbles are just the thing. Those TV commercials where they take a wee bite of a piece of candy make me gag. I can put 2 or 3 in my mouth at once.

DIRECTIONS

  • Place both chips and shortening in small microwave-safe bowl. Microwave at High 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred.
  • Stir in peanuts.
  • Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store tightly covered in refrigerator.

*From the Recipes Box

Feel free to replace the peanuts with malt balls or anything else. We put in some craisins as well.

and remember: Never be bullied into silence.  Never allow yourself to be made a victim.  Accept no one’s definition of your life; define yourself.

Meatballs ala Ikea

It’s time to make meatballs again. We always have meatballs for any holiday family meal. Once upon a time, we used to go to Ikea every few months as well. I think we loved their meatballs as much as the fabulous wares.

Due to the inaccessibility of Ikea, they released the recipe so we wouldn’t be totally miserable. Now that was a totally fabulous thing to do.

Ikea’s Swedish meatballs with cream sauce: Makes 16 – 20 meatballs

Ingredients for the meatballs:

  • 500 grams (1.1 pounds) ground beef
  • 250 grams (slightly more than ½ pound) ground pork
  • 1 onion finely chopped
  • 1 clove of garlic (crushed or minced)
  • 100 grams (3.5 ounces) breadcrumbs
  • 1 egg
  • 5 tablespoons of whole milk
  • Salt and pepper to taste

Ingredients for the cream sauce:

  • Dash of oil
  • 40 grams (1.4 ounces) butter
  • 40 grams (1.4 ounces) plain flour
  • 150 ml (5 fluid ounces) vegetable stock
  • 150 ml (5 fluid ounces) beef stock
  • 150 ml (5 fluid ounces) thick double cream
  • 2 teaspoons soy sauce
  • 1 teaspoon Dijon mustard

Here’s how you do it:

  1. Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
  2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape while cooking).
  3. In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
  4. When browned, add to an ovenproof dish and cover. Place in a hot oven, 350 degrees Fahrenheit or 180 degrees Celsius, and cook for a further 30 minutes.

And for the cream sauce:

  1. Melt the butter in a frying pan. Whisk in the plain flour and continue cooking, stirring continuously for 2 minutes.
  2. Add the vegetable stock and beef stock and continue to stir. Add the thick double cream, soy sauce and Dijon mustard.
  3. Bring to a simmer and allow the sauce to thicken. Continue to stir.
  4. When ready to eat, serve with your favorite starch.

*  From the Recipe Box:

These freeze really well, not that you’ll have any left.

You’re on your own with the metric translation, but there are some great conversions on line.

and remember: Two things:   If it makes you happy, do it.  If it doesn’t, don’t. Big kiss, Lynn