Double Chocolate Oatmeal Cookies

 I felt like making a double chocolate cookie.  But I wanted to make it marginally healthier and have some fiber.  That means I was going to substitute some of the flour with oatmeal and add some nuts.  This is the cookie I made.

Double Chocolate Oatmeal Cookies

1 cup butter, room temperature (2 sticks)

1 1/2 cups sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups flour

1/2 cup unsweetened cocoa

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

3 cups oatmeal

1 cup chocolate chips 

1/2 cup chopped walnuts 

Preheat the oven to 350°.

Beat the butter for about 5 minutes, until light and creamy.  Scrape down when necessary. 

Add in the sugar and brown sugar and keep beating.  A stand mixture really helps with this.  I use a Kitchen Aid.

While the butter is being beaten, put the flour, cocoa powder, cinnamon, baking powder, baking soda and salt.gently whisk to mix.

Place the eggs and vanilla in the mixer and keep beating.

Add the flour mixture, a cup or so at a time, to the mixer and beat slowly so it doesn't make a mess.

When blended, add in the oats and mix.  It really helps to have a stand mixer at this time.

Put the chocolate chips and chopped nuts in and mix a bit.  Then remove the mixing bowl and stir a few times to make sure the chips and nuts are evenly distributed.

Use a medium cookie scoop and place the dough on parchment or Silpat mats.  

Bake for 11 to 13 minutes. The center may still be a bit moist. Cool for a minute or two and then transfer to a cooling rack.

I like these cookies.  They are nice and chocolatey. But I still prefer an oatmeal chocolate chip cookie.  Or oatmeal scotchies.  Those are good.  I may have to make them next.

Loaded Cauliflower Casserole

My husband likes cauliflower. Me, not so much. I looked for a recipe that I would like and would please my husband.  This recipe mimics a loaded baked potato.  I liked it well enough, but would prefer an actual baked potato.  If you like cauliflower this would be a great option. If you don't particularly care for cauliflower, this makes it pretty tasty!

Loaded Cauliflower Casserole

1 head of cauliflower

6 bacon slices

1/2 cup sour cream

1/2 cup mayonnaise 

1 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups Colby/Monterey Jack cheese, shredded

6 Tablespoons chopped chives  I liked the chives, but you can also use finely chopped green onions

Preheat the oven to 425°. Spray 13x9 baking dish with Pam. 

Cut the cauliflower head into florets.  Steam until just tender.

While the cauliflower is steaming, cook 6 slices of bacon until crisp.  Drain on a paper towel. 

In a large bowl, mix the sour cream, mayo, garlic and salt and pepper.

Chop the bacon into small pieces. Add half to the mayo mixture. Mix in with 1 cup of the shredded cheese and 1/2 of the chives. 

Add in the cauliflower and gently mix in.

Spread the cauliflower mix into the prepared baking dish.  

Top with the remaining bacon and cheese.  Reserve the chives.

Bake for 20 minutes. Sprinkle the remaining chives over the dish and serve.

Egg Bread

 I’m still exploring various bread recipes. I started looking for egg bread.  This is what I made

Egg Bread

2 cups milk

1/4 cup butter

6 cups bread flour

2 packages yeast

1 1/2 teaspoons salt

3 eggs

Butter for brushing on the loaves, optional

Heat the butter and milk over medium heat just until the butter melts. 

Don’t get it too hot. We’re going for warm.  I tested in with my finger!

In the mixing bowl place 3 cups of bread flour, the yeast and the salt and mix. 

I don’t usually make bread without proofing the yeast, but decided to trust the new yeast and follow this recipe.

Pour tin he milk and butter mixture and stir with the dough hook.

Whisk 3 eggs in a small bowl and add to the mix.

Add the remaining 3 cups of flour, one cup at a time. 

Let the dough hook knead for a few minutes until the dough pulls away from the bowl and starts to climb the dough hook.

Sprinkle a small amount of flour on a clean counter.  Place the dough on the counter   

It will still be a little sticky.  Knead for about 5 minutes. Shape into a ball.  

Pour about 1 tablespoon into a large bowl and smear it up the sides. Put the dough in the bowl and flip it over to coat all sides with the oil. 

Cover the bowl with plastic wrap and set it in a warm spot for 1 hour. It should double in size.  

Spray Pam in two bread pans.  

Punch down the dough and divide it in two pieces.  Save the plastic wrap.

Roll out the bread into a rectangle, popping any air bubbles. Roll up the bread, pinching the seams as you go.  

Fold over the ends to fit in the bread pan and seal all seams with pinching. 

Place the bread dough logs in the pans.  Cover with the saved plastic and set in a warm spot for about 30 minutes or until they have doubled in size.

Preheat the oven to 350°. Bake for 30 minutes.  Or until a golden brown and when it sounds hollow when thumped.

The bread REALLY expanded in the oven  I think there was enough dough for 3 smaller loaves.  I may try that next time.

I opted to brush a small amount of butter over the tops of the bread and then turned them out on cooling racks.

This was a good, yet giant bread. I loved it plain and warm with butter. 

Lee likes it toasted and with peanut butter .

 

Creamy Sausage Ditalini Soup

 It’s cold and rainy so that makes it a good day for a hearty soup.  Homemade bread goes great with this!

Creamy Sausage Ditalini Soup

1 Tablespoon Olive Oil

1 small onion or half of a large one

2 teaspoons minced garlic

Sweet Italian sausage. I used 3 links, but you do you. 

1 can diced tomatoes

4 cups chicken broth

1 cup light whipping cream

1 cup Ditalini

1 cup shredded Parmesan cheese

1/2 teaspoon basil

1/2 teaspoons oregano

Heat 1 Tablespoon olive oil in a Dutch oven.  I like to squeeze the sausage out of the casing in small lumps.

.  

I chop it as it is browning to make smaller pieces. Remove the sausage and set side.

Sauté the onions for a few minutes in the drippings until they become translucent.  

Add a bit of olive oil if needed. 

Add the minced garlic and cook for about 30 seconds.

  

Place the undrained tomatoes in the pan and mix. Pour in the chicken broth and sprinkle in the basil and oregano.  

Bring to a boil and add in the ditalini. Cook until the pasta is al dente, about 8-10 minutes, stirring regularly to prevent sticking.

Stir in the cream. Add the Parmesan cheese as you stir. 

Return the sausage to the pot and cook until it heats through.  Add salt and pepper to taste.

This soup was creamy and a perfect soup for a cold winter evening.