Cookies and Bars

Cookies n Creme Cookies

cathysmahaLeave a comment

Daughter, Megan, made the Cookies n Creme Cookies for our June garage as well as the Chocolate Chip Cookies on Steroids that I posted last week. These were also out of this world and sold well, of course who wouldn’t buy from 4 adorable grandchildren who were yelling on the street corner to buy cookies and lemonade!

Cookies n Creme Cookies

INGREDIENTS:
  • 1 cup COLD butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 package Oreo Cookies and Cream pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/4 cups all purpose flour
  • 1 cup white chocolate chips
  • 1 tsp baking soda
  • 10-15 Oreo cookies, crushed to consistency of crumbs and chunks
DIRECTIONS:
  1. Preheat oven to 350 Fahrenheit.
  2. Place cold butter and sugars in mixer and beat until smooth.
  3. Add eggs, vanilla and Oreo Cookies and Cream Pudding Mix. Beat until fluffy.
  4. In a separate bowl combine flour, white chocolate chips, baking soda, and Oreo cookies.
  5. Slow mixer and slowly add flour mixture until just combined.
  6. Bake until slightly brown on the top. Let them cool to reach their max potential.
  7. Optional: top with additional crushed Oreo cookies

Recipe from Emily

Cookies and Bars

Chocolate Chip Cookies (on Steroids)

cathysmaha1 Comment

What’s more American than Chocolate Chip Cookies! Chocolate Chip Cookies doesn’t accurately describe these cookies, so I like to add ‘on Steroids’. They are, by far, the best Chocolate Chip Cookies I have ever had. My older daughter, Megan, made these cookies as well as another cookie, for our June garage sale. My grandkids sold them along with lemonade and they were a big hit.

If you don’t use cold butter, the instructions say to refrigerate the dough prior to baking. Try them…you will not be disappointed!

Chocolate Chip Cookies (on Steroids)

INGREDIENTS:
  • 1 cup COLD butter
  • 1 1/4 cups brown sugar
  • 3/4 cup white sugar
  • 2 eggs (room temp is best)
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 1 1/2 tsp corn starch
  • 2 cups semi sweet chocolate chips
  • Optional: a little instant coffee to enhance the choclate flavor, about 1 tsp
DIRECTIONS:
  1. Preheat oven to 380 degrees Fahrenheit.
  2. Combine butter and sugars and beat until smooth. (Note: Kitchen Aid mixture works best)
  3. Add eggs and beat on high speed for 2-3 minutes. Slow mixture down and add vanilla.
  4. In a separate bowl, add flour, soda, salt and corn starch. Whisk together.
  5. Turn mixer on low and slowly add flour mixture, reserving a bit of the flour mixture to add to the chocolate chips in a separate bowl to coat.
  6. Add chocolate chips to the flour mixture and, with mixture on low, combine with the dough.
  7. Scoop onto silicone baking sheets (or greased cookie sheet) and bake for 9 minutes for a crispy edge and soft middle. If you like them crispier, bake a little longer. If you like them even do a lower temperature for a longer time.
  8. Let them cool until you can’t stand it any more!

Recipe by Emily

Cakes · Czech Heritage and Dishes · Desserts

Cherry Bublanina: Czech Sponge Cake

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Cherry Bublanina is a delightfully light sponge cake with fruit. I used cherries, my favorite but other fruit can be used. This was my first time making this Czech delicacy. It was easy and the results were delicious.

Cherry Bublanina

INGREDIENTS:
  • 1 1/4 cups milk
  • 5 eggs, separated
  • 12 tbsp. unsalted butter
  • 3 tbsp. yogurt or sour cream
  • 2 cups plain flour
  • 3/4 cup sugar
  • 1 tsp. baking powder
  • pinch salt
  • lemon zest (I used 1/2 of 1 lemon)
  • 1 tsp. vanilla
  • 2 cups cherries (I used sour cherries)
  • Powdered sugar for dusting
DIRECTIONS:
  1. Preheat oven to 375 degrees Fahrenheit. Grease a 9×11″ pan.
  2. Toss the fruit with a spoonful of flour and set aside.
  3. In a small bowl, whisk together the dry ingredients: flour, sugar, baking powder, lemon zest, and salt.
  4. Melt the butter, mix in vanilla, yogurt or sour cream and egg yolks until smooth batter forms.
  5. Whip the egg whites in a clean, dry bowl until glossy, stiff peaks form.
  6. Using a spatula, fold the egg whites into the batter.
  7. Pour the batter into a baking dish and cover evenly with cherries. Be gentle so you do not deflate the cake too much.
  8. Bake for about 30 minutes, or until a toothpick inserted comes out cleanly.
  9. Cool, cut into squares, and dust with powdered sugar.

Attribution

Cakes · Desserts

Perfect No-Bake Cheesecake with Homemade Lemon Curd

cathysmahaLeave a comment

Daughter Megan did it again with this light, delicious no-bake cheesecake with homemade lemon curd and fresh strawberries. We had family in town for a visit and this dessert was a big hit with everyone. I’ll admit I do not care for traditional cheesecake since it so heavy, but not this version. And who makes their own lemon curd? Yes indeed, Megan does. Perhaps she needs to pursue her dream of a bake shop!

Perfect No-Bake Cheesecake with Lemon Curd

INGREDIENTS:
  • Graham Cracker Crust
  • 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (8 Tablespoons; 113g) unsalted butter, melted
  • 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
  • Cheesecake
  • three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/4 cup (60g) sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
DIRECTIONS:
  1. Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling.
  2. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
  3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  4. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
  5. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
  6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
  7. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  8. Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Homemade Lemon Curd

INGREDIENTS:

  • 4 large egg yolks (for thicker lemon curd, see Note on eggs)
  • 2/3 cup (134g) granulated sugar
  • 1 Tablespoon lemon zest (about 1 lemon)
  • 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
  • 1/8 teaspoon salt
  • 6 Tablespoons (86g) unsalted butter, softened to room temperature and cut into 6 pieces

DIRECTIONS:

  1. Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
  2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
  3. Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
  4. Refrigerate the curd for up to about 10 days.

Cheesecake Recipe from Sally’s Baking Addiction

Lemon Curd Recipes from Sally’s Baking Addiction

Breakfast · Cakes · Vegetarian

Rhubarb Breakfast Cake

cathysmahaLeave a comment

Rhubarb dishes bring back wonderful memories of my Mother’s baking and cooking. My first harvest of rhubarb inspired me to try new recipes. This breakfast cake is delicious and could easily be made with other fruit as well. After eating the cake, my daughter and I agreed that you could make and skip the fruit..it’s that good!

Rhubarb Breakfast Cake

INGREDIENTS:
  • 1/2 cup half and half, cream, or buttermilk
  • 1 tsp lemon juice
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar plus 2 tsp for sprinkling
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups thinly sliced rhubarb
DIRECTIONS:
  1. Set oven to 350F Lightly butter a 9×9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That’s optional.
  2. Stir the lemon juice into the half and half and set aside.
  3. Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
  4. Take 1 Tbsp of the flour to the rhubarb and toss well.
  5. Whisk together the remaining flour, baking powder, and salt.
  6. Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb. Note: the batter is on the thick side.
  7. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
  8. Let the cake cool slightly before cutting.

Recipe from theviewatgreatisland.com

Asian Dishes · Salads

Peanut Chicken Spring Roll Bowls

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Peanut Chicken Spring Roll Bowls is a favorite of my daughter, Megan, and she shared the recipe with me. So delicious when I’m craving a Thai/Asian salad.

Peanut Chicken Spring Roll Bowls

INGREDIENTS:
  • 4 cups shredded romaine or cabbage
  • 4 carrots, shredded
  • 4 green onions, chopped
  • 1/2 cup fresh cilantro or Thai basil, chopped
  • 1/2 cup diced mango
  • 2 Persian cucumbers, thinly sliced
  • 1/3 cup pickled jalapeños, chopped (optional)
  • 1/3 cup peanuts, chopped
  • 4 ounces vermicelli rice noodles, cooked
  • 1-2 cups cooked shredded chicken
  • 1 avocado, chopped
PEANUT DRESSING:
  • 1/2 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup rice vinegar
  • 2-3 tablespoons chili sauce (sambal oelek)
  • 2 tablespoons honey
  • 3 tablespoons lime juice
  • 1 tablespoon fresh grated ginger
DIRECTIONS:
  1. 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
  2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
  3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.

Recipe from HalfBakedHarvest

Beverages · Czech Heritage and Dishes · Garden · Health · Home

Linden Flower Infusion and Tea

cathysmahaLeave a comment

In 1988, we bought our home with a beautiful tree in the front yard. The Linden tree has provided beautiful shade for our front yard, a marvelous climbing tree for my children and grandchildren, amazing fragrance when the tree is in bloom, pollen for the honeybees, symbolic heart-shaped leaves, and now a wonderful source for a Linden infusion and tea.

I have felt a tremendous kinship to this beautiful tree for years. Little did I know that dried Linden leaves have medicinal beneficial. Benefits of the tea or infusions are reduced stress and anxiety and help with gut issues.

The Linden tree is a beloved symbol of the Slovak people, part of my heritage. In the book, ‘Slovakia, The Legend of the Linden” written by Zuzana Palovic and Gabriela Bereghazyova, shares the history and symbolism of this beautiful relationship. On page 5 of their book, is a beautiful description:

“INTRODUCTION: THE SACRED LINDEN CODE The land we know as Slovakia is protected by an all-powerful symbol, the Linden tree and its heart-shaped leaf. For centuries, the sacred icon has represented the heartfel essence of hte Slovak people. It is a code that captures th narrative of a nation. The heart-shaped emblem masterfully unites the humanity, geography and heritage of the region.”

If you are fortunate enough to have access to a Linden tree, take advantage of the few days that the tree blooms and collects blossoms to dry and enjoy as a tea or infusion. It’s worth the trouble.

Linden Flower Infusion and Tea

INGREDIENTS:
  • Dried Linden Flowers
  • Boiling Water
DIRECTIONS:
  1. Linden Flower Infusion: Place 1/2 to 1 ounce of dried Linden flowers in a 1 quart Ball jar. Boil water and slowly fill Ball jar. Cap and let steep for 24 hours. After 24 hours, strain. Optional: Bring liquid to a second boil. Cool. Use the infusion over the next 2-3 days. (Note: I wonder if the infusion could be frozen for later use.)
  2. Linden Flower Tea: Place 3 tsp. of dried Linden flowers in a tea infuser. Add 1 cup boiling water and let steep for 10 minutes. Optional: Enjoy with lemon or honey.

Eagle Song Gardener Luli’s Homestead Global Slovakia and the Legend of the Linden Wikipedia/Tilia or Linden

Breakfast · Cookies and Bars · Gluten Free

Banana Breakfast Cookies

cathysmahaLeave a comment

Very ripe bananas were on hand and this recipe was on my list. I chose to double the recipe (based on 4 ripe bananas) and chose to make the cookies smaller. I pressed the dough down before I baked them with a spatula. I found that a longer baking time was needed to assure that the cookies browned on the bottom and weren’t gooey.

They were delicious and the grandsons gave a ‘thumbs up’ to these cookies. Don’t tell them they are fairly healthy!

Banana Breakfast Cookies

INGREDIENTS:
  • 1 1/2 cup oats
  • ½ cup peanut butter
  • 2 over ripe mashed bananas
  • ¼ teaspoon salt
  • ½ cup chocolate chips optional, + 2 tablespoons for topping
  • ¼ teaspoon cinnamon optional
  • 1 teaspoon vanilla, optional
DIRECTIONS:
  1. Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
  2. In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
  3. Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
  4. Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!
  5. Note: You can store the cookies in the fridge for up to 3 days in a tight container or you can freeze them for up to 2 months.

Recipe from kitchenfunwithmy3sons.com

Desserts

Rhubarb Strawberry Crumble Bars

cathysmahaLeave a comment

My rhubarb plant finally produced enough fruit to make a dessert and the crumble bars hit the mark. In my rush to make the recipe I forgot to pulse the crust in the food processor but the results were still delicious, although a bit chewier than the original recipe. Delicious topped with whipped cream or ice cream!

Rhubarb Strawberry Crumble Bars

INGREDIENTS:

Crust:

  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1/4 cup chopped pecans

Fruit Filling:

  • 1 1/4 cups finely chopped strawberries
  • 1 1/4 cups finely chopped rhubarb
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
DIRECTIONS:
  1. Preheat oven to 375 degrees F. Spray an 8×8 baking pan with cooking spray.
  2. Combine oats, flour, brown sugar, baking soda and salt in the bowl of a food processor. Pulse twice to combine. Add butter, pulse until well incorporated. Measure our 1 cup of oat misture and reserve for topping. Transfer remaining dough to prepared baking pan. Press down firmly to form an even crust.
  3. In a medium bowl, combine strawberries, rhubarb, sugar and cornstarch. Spread the fruit filling over the crust.
  4. In a small bowl, combine the reserved oat mixture with the chopped pecans. Sprinkle the topping over the fruit filling.
  5. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly in spots around the edges. Transfer the pan to a rack and let cool completely before cutting into bars.

Recipe from United Healthcare RENEW magazine

Appetizers · Family · Family Favorites · Fish · Sandwiches

Maryland Crab Cakes with Remoulade Sauce

cathysmahaLeave a comment

Crab and Crab Cakes are a family favorite! Oh, the memories of visiting the crab houses in Maryland with family, hammers in hand with bibs on all. Or on Sarah’s 4th Birthday when she requested crab and artichockes for her birthday dinner. Be careful when introducing young kids to expensive food…they might just like it!

Crab Cakes are easy to make and delicious alone or on a bun with Remoulade sauce. This family favorite will be returning soon.

Maryland Crab Cakes

INGREDIENTS:

1 pound jumbo lump, handpicked Maryland crabmeat (I purchased crab meat from Costco)
½ cup breadcrumbs
1 egg, beaten
5 tbsp mayonnaise
1 tbsp finely chopped parsley
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

DIRECTIONS:

Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.

Pour mixture over crabmeat and fold in taking care not to break up the lumps.

Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

Recipe from visitmaryland.org

Remoulade Sauce

  • ⅔ cup mayo
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon lemon juice
  • 1 Tablespoon chopped chives
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon lemon zest
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • salt & pepper to taste

Stir all together to combine.  Chill.