Friday, March 25, 2011

i'm bad with temptation

Every day for the past several days when I've visited I've been taunted by one of her side links. The side link is for her Malted Milk Chocolate Chip Cookies. I've been trying so hard to wait to do my grocery shopping on the same day every week. I was determined to wait. Yeah right. Yesterday I broke down THE DAY BEFORE GROCERY DAY and bought malted milk powder, milk chocolate chips and butter. But you know what, I'm not sorry. Not after tasting these babies. Billy was equally impressed. These cookies turn out super flat and are perfectly crispy around the edges. I've never purchased malted milk powder and I think I've had one chocolate malt like ever. I was thinking the rest of the powder would go to waste but after tasting these cookies I know I'll be making them again and again very soon! And perhaps I see some chocolate malts in our very near future.

Malted Milk Chocolate Cookies
recipe from Pioneer Woman

1/2 cup butter
1/4 cup + 2 Tbs brown sugar
1/4 cup + 2 Tbs sugar
1 egg
1 tsp vanilla
1 cup flour
3/4 tsp (scant) baking soda
1/2 tsp salt
1/4 cup malted milk powder
1 cup milk chocolate chips

Preheat oven to 375 degrees. Bring the butter to room temperature and cream it together with sugars until..creamy. Add egg and mix to combine, then stir in vanilla. Add the malted milk powder and stir until well incorporated. In a seperate bowl sift together the flour, baking soda and salt. Gradually add it to wet mixture until combined. Stir in chocolate chips. Drop by rounded teaspoonfuls onto parchment lined cookie sheets. Bake 10 minutes..or longer if you want a crispier cookie. I got two dozen cookies and this PW's recipe, halved.

Wednesday, March 16, 2011

Grasping for Recipes, Waiting on Spring

Meatballs. I haven't made them in like a year and I desperately need to jazz up my use of ground beef, so meatballs were the way to go tonight. In the past I've browned then baked my meatballs, but I like finishing them in the sauce way better..fewer dishes, duh. Also in the past, I've always combined ground pork and beef, but we're going for simple here. Speaking of simple, for my sauce I used two cans of  Hunt's Basil Garlic and Oregano Tomato Sauce. Hunt's should totally pay me for promoting their product to the three people who read my blog. Whatever. This was a yummy little supper.
Spaghetti and Simple Meatballs

1 lb ground chuck
1 clove garlic, minced
1/2 cup breadcrumbs (i used panko)
1/4 cup parsley, chopped
1/4 cup parmesan, grated
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup milk
2-3 Tbs oil
1/4-1/3 cup stock (i used beef)
3 cups prepared marinara sauce
1 lb spaghetti

In a large bowl place ground chuck, garlic, breadcrumbs, parsley, parmesan, seasoning and milk. Mix with hands until combined. Roll the mixture into tablespoon sized balls. I got like two dozen. In a large skillet heat oil on medium high heat. Brown the meatballs well on both sides. You may have to do this is two batches...I did. Remove the meatballs to a paper towel lined plate. Add the stock to the pan and scrape up all the bits stuck at the bottom. Add the prepared marinara, stir it around, then add the meatballs back in. Reduce the heat to medium low and allow to simmer for about 30 minutes, shaking/stirring occasionally. While the meatballs are finishing, bring a big ol' pot of water to a boil and cook that spaghetti and drain. Spoon some meatballs and sauce over the pasta. Top with parmesan. Spaghetti and Meatballs. The end. I even took an awful picture, see:

Wednesday, March 9, 2011

I'm on a Yeast Roll

One day I'll post a real recipe again. Actually, the plan was to post the Creamy Cajun Pasta I made last night, but I ate and packed Billy's lunch before I remembered to pull out the camera. I'm a bad food blogger. Its no secret.

Anyhow, I was scrolling through Rebekah's recipe archive looking for some type of bread to serve with said pasta and came across these No Knead Dinner Rolls. Let me tell you, I had great success. This may have been the most active yeast I have ever purchased. The rolls were fluffy and soft and just wonderful. I read on Baking Bites that these rolls would be a little dense, but she must not have had the overachiever yeast like I did, because mine were anything but dense.

I cut the recipe in half and shaped them into eight rolls. Sadly, I could only fit seven in my baking dish. Also, I don't have a stand mixer so I actually had to knead them for about five minutes. SO, they weren't technically No-Knead. Still, they were super simple and super yum. I'm serious y'all, I think these will be my new go-to dinner roll. Oh, and I may add a little more sugar next time around. We like our dinner rolls sweet around here.

No-Knead Dinner Rolls

1 cup warm water
2.5 tsp active dry yeast
2 Tbs sugar
2.5 Tbs butter, melted and cooled
1 egg
3/4 tsp salt
3 cup AP flour

In a large bowl dissolve the yeast and sugar into the warm water. Let it sit for 10-15 minutes. Add the butter, egg and salt and whisk to combine. Stir in the flour one cup at a time with a wooden spoon. When adding the final cup of flour, you'll probably have to get your hands in there and start kneading (unless, of course, you are using a stand mixer with a dough hook). Knead in the bowl, flouring your hands when necessary, for five minutes or so. Form dough into a smooth ball, cover the bowl, and let sit in a warm(ish) place until doubled in bulk, about an hour (I went a little longer than an hour). Lightly grease a pie dish. Gently deflate the dough and shape into seven or eight balls. Place the rolls in the pie dish, almost touching. Cover and allow to rise for another 45 minutes. Preheat the oven to 400 degrees. Brush the rolls liberally with butter and bake for 40 minutes until nice and puffy and golden brown. Brush more butter over the tops. And then, cut one open, and throw some butter inside.