Frozen Cookie Dough

Having frozen cookie dough on hand is nice for those days when you get a craving or if you have some unexpected guests pop by. Freshly baked cookies are so welcoming. Recently I mixed up three batches of my favorite cookies, formed in to balls, and popped into the freezer.

FUNNY STORY: My youngest daughter got to eat lunch with her teacher today. She was very excited about this. I had an early morning doctor appointment so I wasn’t home to pack her lunch. No biggie she usually packs her own lunch every day anyway. Apparently she asked her father if she could have a cookie for lunch. He said sure since it was a special lunch day for her.

When it was time to leave he went over and looked at her lunch. In it she had TWO raw cookie dough balls! She thought she could just eat them that way. This story made me laugh when I got home. He had her put the cookie dough away and she got to take two squares from a Hershey’s bar instead. She is just too sweet!

This cookie dough DOES contain eggs so they MUST be baked!

Frozen Cookie Dough

FROZEN COOKIE DOUGH
16 tablespoons butter, softened
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cup flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1-10 ounce bag of Ghirardelli Bittersweet baking chips

Directions:
1. In a mixing bowl cream together butter, brown sugar, and white sugar.
2. Add eggs one at a time. Scrape down bowl as needed.
3. Mix in vanilla.
4. Slowly add in flour, cornstarch, soda, and salt. Mix until just combined. With a wooden spoon mix in baking chips.

I also like to mix these up ahead of time and freeze them. Using my ice cream scooper I scoop up balls of cookie dough and place on a parchment lined cookie sheet. Pop in the freezer for 8 hours or over night. Place the frozen cookie dough balls in a freezer bag and store until the craving strikes.

When ready to bake:
1. Preheat oven to 375 degrees Line baking sheet with parchment or silpat.
2. Place frozen cookie dough balls on sheet about 2 inches apart. Bake for 15 minutes.

The texture of the cookies changes slightly baked this way. They are a little puffier and denser. I still get rave reviews when I make them this way too.

 

Posted in Desserts, Freezer Meal | Tagged as: , , , , , , , , , , , , , | 3 Comments

Hatch Chile Hashbrown Eggs Benedict

Are you noticing a Monday trend around here? Most recipes I post on Mondays tend to be breakfast themed. The weekends are the best to make a big breakfast. Plus day time light is great for food photos too ;)  

Hatch brown Eggs Benedict

Recently I received a GIANT box of Hatch chiles in the mail from The Hatch Chile Store. Talk about a great mail day! I washed them up and let them sit on the counter while I thought of fun ways to use them. When I woke up the next day I knew I needed to spice up breakfast.

Hatch Chile Hashbrown Benedict

Due to some severe stomach pain <insert frowny face here> I have been eating a gluten free diet for the last six weeks so English muffins, traditionally used in Eggs Benedict, were out of the equation for me. Hashbrowns made the perfect gluten free alternative though.

Hatch Chile Hashbrown Eggs Benedict

When making the hashbrowns I added some chopped onions and Hatch chiles. It gives them a little za-za-zing! Who doesn’t love some za-za-zing on a Saturday morning?! If you don’t have any of the coveted Hatch chiles substitute an Anaheim or poblano pepper. Can’t handle the za-za-zing then leave the pepper out entirely.

Hatch Chile Hashbrown Egg Benedict

If you’re frying up hashbrowns and poaching the eggs please, oh, please DO NOT skip making your own hollandaise sauce. It takes just seconds to do in your blender or food processor. Fresh hashbrowns are the best and I really like the Simply Potatoes brand you find in the refrigerated section usually by the eggs and bagels. Layer all the ingredients together for a restaurant worthy breakfast.

Hatch Chile Hashbrowns Benedict

HATCH CHILE HASHBROWN EGGS BENEDICT
Serves: 4
Ingredients
4 tablespoons oil, divided
20 ounces shredded hashbrowns
1 small onion, chopped
1 Hatch chile, seeds removed, diced
4 slices of ham or Canadian bacon, cooked
4 poached eggs, recipe here
Hollandaise sauce, recipe below
paprika and chives as garnish

Directions:
1. In a large skillet over medium heat. Drizzle 1 tablespoons oil. Saute onion and chile for 5 minutes or until softened.
2. Add 2 tablespoons oil and hashbrowns. Press in a even layer. Cook 6-7 minutes. Drizzle additional 1 tablespoon oil over potatoes and flip over. Cook another 6-7 minutes.
3. To assemble: hashbrowns, cooked ham, poached egg, and a drizzle of hollandaise sauce. Garnish with sprinkle of paprika and snipped chives.

HOLLANDAISE SAUCE
1/2 cup butter, melted and cooled slightly
3 egg yolks
1 tablespoon lemon juice

Directions:
1. In blender add egg yolks and lemon juice. Blend on medium high speed for 30 seconds, or until yolks become light in color.
2. While blender is running, drizzle in melted butter.

if you prefer thinner hollandaise sauce add 1 tablespoon hot water at a time until you reach desired consistency 

Hatch Chile Hashbrown Benedict

For some reason I kept wanting to type Hatchbrown Benedict instead of Hatch Chile Hashbrowns. Sort of catchy like Kimye or Bennifer. :)

disclaimer: The Hatch Chile store sent me the chiles to play around with. I have not be otherwise compensated. All recipes and opinions are my own. 

If you want some chiles of your own you can order fresh or frozen chiles from their website.

Posted in Breakfasts, Gluten Free | Tagged as: , , , , , , , , , , , , , , | 18 Comments

Marshmallow Popcorn Balls

October is finally here which means I can now lift my ban on pumpkin recipes, dust off the Halloween decor, and finally purchase my first bag of Halloween candy. Candy is better in miniatures, right?! The grocery stores have had Halloween things out since August but I make myself wait until October until I even think about it.

Marshmallow Popcorn Balls

Companies sure know my type –the type that buys holiday themed sprinkles and cookie cutters for every holiday. Instead of rolling out cookie dough and decorating Halloween themed cookies I decided to use these fun sprinkles in a quicker and easier recipe. One that can be mixed up quickly, still allows the kiddos to participate, and can be done in less than 30 minutes. Popcorn balls are the answer!

Marshmallow Popcorn Balls

Popcorn balls are a total throwback to my younger days. I can remember them being dyed orange to look like little pumpkins. The kiddos wanted to help roll the popcorn balls so I skipped the orange dye and went with festive Halloween themed sprinkles instead. You could also stir in 1 cup of M&M’s or Reeces Pieces, nuts, dried fruit, etc. the options are limitless.

Wearing rubber gloves helps protect little hands from the heat of the marshmallow mixture. An adult should mix the butter and marshmallows together. An adult or older child can stir the popcorn and marshmallow mixture together and children of all ages can form the popcorn balls once it has cooled slightly.

Easy Popcorn Balls

Tonight I am guest posting over at The Good Life Moms. For those of you that don’t know Nebraska’s state slogan used to be Nebraska: The Good Life. Since I have been a resident in this great state I would have to agree. Head over to The Good Life Moms to get the recipe!

Posted in Desserts, Family, Gluten Free | Tagged as: , , , | Leave a comment

Rosemary Garlic Roasted Potatoes

Sometimes simple sides are super satisfying. Roasted root vegetables. Glazed in garlic. Refined with rosemary. An addicting accompaniment.

Oh how I wish I could have gone on with the alliteration but I really felt like I was grasping for straws. So these potatoes aren’t really anything fancy. What they lack in looks they make up for in taste.

Rosemary Garlic Roasted Potatoes

These potatoes were inspired by the ridiculous Sweet Potato Fries from Smashburger. Their fries are coated in a garlicky, rosemary butter (or oil?) that makes them outrageously good. I know they are a burger restaurant but I would go their just for their sweet potato fries.

Since I didn’t have many sweet potato fries on hand I substituted a few red potatoes from my parents’ garden. Speaking of gardens… I stole, err borrowed?, err got permission to take, some rosemary from my neighbor’s plant. Note to self: plant rosemary next year because it is your new favorite herb. The rosemary, the garlic, the potatoes combine to make the best darn “fries” ever.

They go particularly well with grilled food. Serve with burgers, chicken, or grilled fish for a complete dinner.

Rosemary Garlic Roasted Sweet Potatoes

ROSEMARY GARLIC ROASTED POTATOES
Cook Time: 1 hour
Ingredients
3 large Sweet Potatoes
1 Tablespoon butter
1 Tablespoon Olive Oil
2 cloves garlic, minced
1 Tablespoon Rosemary
salt to taste

Directions:
1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper, set aside.
2. Wash and dry sweet potatoes, cut into small wedges or fry shapes.
3. In microwave safe dish combine butter, oil, and garlic. Microwave for 15 seconds to melt butter and make garlic fragrant.
4. Toss potatoes with garlic oil and rosemary. Spread in even layer on baking sheet.
5. Bake for 1 hour turning potatoes after 30 minutes. Sprinkle with salt before serving.

Rosemary Garlic Roasted Potatoes

 

Posted in Sides | Tagged as: , , , , | 5 Comments
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