Yummy in my tummy

Before I head into this post, I just want to let you know that I switched back to the button that Rosi made for me, I just like them more than the ones I made. I am so bad at making up my mind. :P

Here is a recipe my mom ran across the other day, and in all truth and honesty these are the best cookies I have ever had! No kidding! :D

Now before you freak out about the amount of ingredients, let me just tell you that we normally half or even quarter this recipe. But I can tell you they are ddddd-licious!

Neiman Marcus Chocolate Chip Cookies Recipe 

Ingredients

• 2 cups butter
• 4 cups flour
• 2 teaspoons baking soda
• 2 cups sugar
• 5 cups blended oatmeal
• 24 ounces chocolate chips
• 2 cups packed brown sugar
• 1 teaspoon salt
• 1 (8 ounce) Hershey Bars (grated) (this ingredient is optional, we normally put butterscotch chips in instead)
• 4 large eggs
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 3 cups chopped nuts (your choice)

Directions

1. Measure oatmeal and blend in a blender to a fine powder.
2. Cream the butter and both sugars.
3. Add eggs and vanilla.
4. Mix together with flour, oatmeal, salt, baking powder and soda.
5. Add chocolate chips, grated Hershey Bar and nuts.
6. Roll into 1 inch balls and place 2-inches apart on a cookie sheet.

7. Bake for 10 minutes at 375° or until golden. 

 

Shabbat Shalom!! We will be enjoying our rest day with friends tomorrow, what will you be doing?

Autumn
 

What's for dessert?

 This weekend for our Shabbat dessert, my dad requested that I make chocolate cake with vanilla frosting... So, I decided to share the recipe with you

Chocolate Cake:
2 c. Flour
2/3 c. Cocoa
1 1/4 tsp. Baking Soda
1/4 tsp. Baking Powder
1 2/3 c. Sugar
4 Eggs
1 tsp. Vanilla
1 c. Mayonnaise
1 1/3 c. Water

MIX all ingredients together, using a mixer. Bake in 2 {9 inch} round cake pans. Bake at 350 degrees for 30-45 minutes.

Vanilla Frosting:
3 c. Powdered Sugar
1/4 c. Shortening {butter}
1/4 c. Water
2 tsp. Vanilla

STIR together 1 cup of the sugar, shortening and vanilla. Add remaining sugar and water alternately. Beat until smooth. Frost cooled cake.

Enjoy... And Shabbat Shalom!! : )
We decided it would be fun to make individual serving cakes, here are the results:

Busy, busy, busy!

 Busy Day Cake

• 8 tablespoons butter (1 stick), at room temperature
• 1 1/4 cups granulated sugar
• 3 large eggs
• 2 cups sifted all-purpose flour
• 1/2 cup buttermilk, at room temperature
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons pure vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon freshly grated nutmeg

Preheat the oven to 375°F. Butter a 9x9 inch pan, set aside.
Beat the butter and sugar in the bowl of a stand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Scrape down sides of bowl. Add the flour in 3 parts, alternating with the buttermilk, starting and ending with flour. Make sure each addition is incorporated before adding next. Add the salt, vanilla, baking powder, and nutmeg and mix until combined.
Spread the batter in the prepared pan, smoothing the top. Bake until top is golden and tester inserted in center comes out clean, about 40 minutes. {We added cocoa powder to ours, but that is completely optional}

I hope you enjoy this cake as much as we do!

YUM-O! (My new favorite saying)

My friend Starlie gave me permission to use this recipe... HERE is the link to her blog.

~Apple Jack Cookies~

• 1 cup light brown sugar 
• 1/2 cup shortening 
• 1 egg 
• 1 1/2 cup flour 
• 1/2 tsp. baking soda 
• 1/2 tsp. salt 
• 1 tsp. nutmeg 
• 1 cup chopped unpeeled apple

 CREAM together sugar and shortening. Beat in egg.

 SIFT together dry ingredients and add to mixture. 

 MIX until well blended. Stir in apples. Drop in the shape of balls on a greased cookie sheet.

 BAKE at 375 degrees for 12-15 minutes.

 ENJOY!!!!!!!

Shabbat is Coming!

I am in charge of making our dessert for Shabbat... So, although it is not one of my favorites, my mom and brother love it! So,  I will attempt to make Pumpkin Pie! Here is the recipe:

Crust:(note: this makes two crusts, if one crust is all you need, then half this recipe)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks chilled unsalted butter, cut into small pieces

Directions:

TO MAKE the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

ADD 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.

DIVIDE dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

TO FORM the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.

FIT gently into bottom and side of pie plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.

Filling:(note: this filling recipe makes one pie, if you want to make two, then you will need to double these ingredients)

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% Pure Pumpkin (Any brand of your choice)
• 1 can (12 fl. oz.) Evaporated Milk (Again, any brand of your choice)
• Whipped cream (optional) 

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie crust.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. (Optional)

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And just a couple other sabbath songs we listen to while cleaning and cooking on preparation day...

Have a wonderful Shabbat!!!

My next post will be the Young Maiden's Daybook, so check back on Monday!

Until then...

Cherries in the Snow...

Our Cherries in the Snow Dessert for Shabbat:

PART 1:
Using a 9 x 13-in. pan, make a crust of:

• 20 or more graham crackers, made into crumbs.
• 1/2 c. Sugar
• 1/2 c. Butter

Bake at 350 degrees, for 10-15 minutes. Then let cool.

PART 2:

• 1 pt. Cream, whipped stiff
• 8 oz. Cream Cheese
• 1 tsp. Vanilla
• 1 c. Sugar
• 14-16 oz. of Cherries (with the juice)

Mix cheese, sugar and vanilla until creamy. Put whipped cream in cheese mixture, and stir well. Then pour cheese and cream mixture in to the 9 x 13-in. pan.
Pour cherry mixture on top of the cream mixture; DO NOT MIX IT IN!! Refrigerate for 2 hours or overnight.

This is a good way to use up extra cherries... Hope you enjoy!!!

Shabbat Treats!

Today is Mom and Dad's 16th wedding anniversary!!! For this special occaision I made a
Lazy Daisy Cake...  (Click on the link for our recipe)

~Sabbath Pear Pie~

Fresh juicy pears, combined with cinnamon make a delicious pie. Any pear can be used, but winter pears such as Bosc and Bartlett bake especially well.

Ingredients:

Filling:
½ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
6 pears (about 6 cups)
1 tablespoon unsalted butter
1 tablespoon freshly squeezed lemon juice

Crust:
2 cups flour
1/2 teaspoon salt
2/3 cup butter

Directions:
Preheat oven to 425 degrees F. Prepare pastry for one 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry.

Filling:
In a large mixing bowl, combine sugar, flour, salt, and cinnamon. Set aside.

Peel, core, and dice pears into wedges, about ¼ inches thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed.

Spread pear mixture in the pastry-lined pie pan. Cover filling with the top pastry. (I did a lattice top, but you can do any design you want, just as long as there is a way for the steam to escape)

Bake:
Bake 15 minutes at 425. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the pear juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning. Also, put your pie pan onto a cookie sheet before placing into the oven, less of a mess to clean up later...... 8D

Remove from oven. Cool on a wire cooling rack before cutting and serving.

Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve Ala-mode with vanilla ice cream.

Makes 6 to 8 servings.