Wednesday, November 3, 2010

Chocolate Chip MALT Cookies

I've always been a chocolate chip cookie fan. I've always been a malted chocolate milkshake fan. These cookies are the best of both worlds. I can honestly say these are possibly the best chocolate chip cookies I have ever made.

My only worry for these cookies is that they won't be appreciated for what they really are. I am going to serve them at our international student Bible study... have I mentioned that I love internationals? Unfortunately though, I don't think they grew up drinking malted milkshakes on the bar stools of old fashioned drug stores (Toomer's Corner anyone? War Eagle!) so the magnitude of how amazing these cookies are might not be given due credit... sigh. Thankfully Elisabeth is home to stroke my ego. Much love Elisabrat!

Maybe next week I'll make kimchi cookies and filafel brownies...

So here goes, preheat oven to 350 F, first beat 2 sticks of softened unsalted butter, mix in 3/4 cup of brown sugar and 3/4 cup granulated sugar, add 2 teaspoons of vanilla extract, 2 eggs, and lastly (drum roll) 2/3 cup malted milk!

In a separate bowl, whisk 2 1/2 cups AP flour, 1 1/2 teaspoons salt, 1 1/2 teaspoons baking soda, and 1 teaspoon baking powder.

Gradually add four mixture to butter mixture and mix with an electric mixer! (enough words with "mix" in it??)

Drop onto greased baking sheet and bake ~7 minutes or until golden brown.

2 1/2 c AP flour
2 sticks unsalted butter
2 eggs
2 tsp vanilla
2/3 c malted milk
3/4 c brown sugar
3/4 c granulated sugar
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder


Corn Chowder with Bacon and Potatoes

I love soups and they happen to go great with this cold, rainy weather we are having. So, brave the cold, hit the grocery store, make this soup, and then cuddle up with a blanket and enjoy it's warm goodness. If you are feeling really courageous, try this with some beer bread. There just so happens to be a recipe for some right under this one.

To start off, take 1 large potato and cut it into small, bite-sized pieces. If you are a potato lover like I am, you could add another potato. Put the potato pieces and 3/4 of a cup of water in a small pot and cook over medium heat for 10 minutes, or until the pieces are tender.

While the potato is cooking, cut 4 slices of bacon into bite-sized pieces and cook in a small skillet. When the bacon is crisp, pour out the grease and add 1/2 cup of chopped onions, 1/2 cup of chopped green pepper, 1 bay leaf, 3/4 teaspoon of salt, 1/4 teaspoon of celery salt, 1/4 teaspoon dried thyme leaves, and a few grains of pepper. Cook over low heat, stirring occasionally, until onion and pepper are tender.

Mix the potatoes with water and bacon, onion, and pepper mixture into a large pot. Add  1 can of whole kernel corn, 1 can of cream style corn and 2 cups of milk. Bring to a boil, and then let simmer for 10 minutes. Stir in 1 cup of cheese, and let simmer for 5 minutes. Discard bay leaf before serving.

3/4 cup water
1 large potato, diced
4 slices of bacon
1/2 cup chopped onions
1/2 cup chopped green pepper
1 bay leaf
3/4 tsp. salt
1/4 tsp. celery salt
1/4 tsp. dried thyme leaves
Few grains of pepper
1 (15 oz.) can cream-style corn
1 (15 oz.) can whole kernel corn
2 cups milk
1 cup shredded cheddar cheese


Tuesday, November 2, 2010

Guinness Bread with Honey

Since Elisabeth (my roommate) and I are both in college, I thought that a recipe using beer was appropriate, although we are not exactly drinkers ourselves. I choose other menial pass-times like taking classes, teaching labs, traveling the world, showing the love of Jesus, and oh yeah, being a full time graduate student in Ruminant Nutrition... little stuff...

Since this is my first food blog, I feel I should have something witty to say to capture your attention. I don't. I simply want to have this blog to record the trials and tribulations of our trailer trash treats. I would say my roommate and I are pretty great cooks, but I'll let you decide that.

First, I hate beer. I hate the way it smells, tastes, and makes fraternity boys act. Oddly enough, I like it in Beer Cheese Soup, chili, and bread. Hence Guinness bread with Honey. Almost bitter, but slightly sweet with the Honey (you can also use Agave Nectar).

First, preheat oven to 350 degrees F.
Next whisk together 3 cups of flour with 2 tablespoons of sugar, 1 tablespoon of baking powder, and 2 teaspoons of salt.
Add one bottle of your beer of choice (I beg you not to use something like Natural Ice... BEG) - I used Guinness because I have no knowledge of beer and that is what my dear roommate bought for me to make this bread - and stir into flour mixture.
Lastly, add 2 tablespoons of honey to the dough and mix with a wooden spoon.
Melt 3 tablespoons of butter and pour it into a loaf pan.
Add the bread dough.
Melt another 3 tablespoons of butter and pour over the top.
Cook for 55 minutes. Enjoy!

List of ingredients:
3 c AP flour
2 Tbs granulated sugar
1 Tbs baking powder
2 tsp salt
1 bottle beer
2 Tbs honey (Agave nectar)
6 Tbs butter, divided


Thursday, October 28, 2010

Pasta Milano

Pasta could be the most amazing.. and easy to cook food on Earth. And this dish definitely lives up to that. Pasta Milano is what I usually order at Macaroni Grill, and I have to say, I think I enjoy this version a lot more. Don't be afraid to experiment a little. I'm a picky eater, so I stuck to the basics, but mushrooms would be perfect in this. And please, if you find something you like to add, let me know!

So, let's get started..
First, dice 4 slices of bacon and cook over med-high heat in a large skillet. Cut up 2 chicken breast (I used chicken tenders because they are easier to cut) into bite sized pieces and season with salt and pepper. When the bacon is crisp, add the chicken to the skillet and cook until cooked through. Remove bacon and chicken from skillet and set aside.

Put 2 teaspoons of minced garlic, 1/2 cup of sun-dried tomatoes, and 1 cup of chicken broth in the skillet. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the tomatoes are tender. Add 1 cup of heavy cream and bring to a boil. Take off heat and add the bacon and chicken to the sauce. It should look a little something like this..

Cook 1/2 pound of bowtie pasta in salted water for 10 minutes. Drain pasta and add to chicken and sauce. Pour the chicken, sauce, and pasta in a baking dish and top with 1 cup of shredded Parmesan cheese. Bake at 350 degrees for 10 minutes. Top with chopped basil and enjoy!

4 slices of bacon, diced
2 chicken breasts, cut into bite sized pieces
2 tsp. minced garlic
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1/2 pound dry bowtie pasta
1 cup shredded Parmesan cheese
2 tablespoons chopped basil