{Candie Cooper's Journal}

Easter Brunch

I made two things for Easter Brunch.

Blueberry baked french toast that tasted wonderful thanks to the recipe from Allrecipes.com!  This is the back-up batch--the first one had wayyyy more blueberries.

Second, your fav and mine, peanut butter eggs!  This recipe yeilds 66 (and I didn't catch that when I started making them).  Aaron and I rolled and patted out at least 50 and then I started dipping them in chocolate.  By egg number 14, I was.......  Let's just say I can cross chocolate dipper off my list of possible careers.  Betty Crocker made the little chicks for the top. My Aunt Jane piped icing ring nests (and dipped some extra eggs--lifesaver) while I plopped the birds in.  Aunt Jane also says I should've borrowed her special dipping tools.  Noted.

It was a happy day filled with church and family time.  I'm thankful for the beautiful day.

See the rest of the Easter photos here.

Easter Eggs and Chocolate Chip Cookies

Easter is in full bloom here at the cabin.  I wanted to show you a few egg ideas and share an awesome cookie recipe.  First up on the left are some little bird eggs my mom made with her library club at school a few years ago.  The pattern can be found on Martha's website.

Next we have some painted eggs with Folk Art paints and scrapbook embellishments that are super easy and fast to whip up for a last minute Easter craft get-together or gifties.  I've got a guest blog post on them over at the Paint Me Plaid blog.

Third, is a link to the best chocolate chip cookie I've had in a long time.  We had dinner with friends last week and I was in charge of a veg and dessert.  It was one of those days where the idea of going to the grocery store after work sounded about as fun as clipping Rocker's toe nails.  Ok, sorry.  That wasn't nice to bring up in the company of food, but....you get my point.  I mentally scavenged through the cabinets. I was so happy when I realized there were sweet potatoes waiting to be french fries and a bag of chocolate chips.  I was determined (and que Eye of the Tiger).  She shoots.......and scores!   Chocolate Chip Peanut Butter Oatmeal cookies, everbody!  Woot woot!  Share the love.

Lastly, are some more eggs my momma, Jean, made back in the day.  I love the simplicity of them.  Color the eggs, Mod Podge a pretty image (check out Dover clip art books for images) and then glue a piece of velvet ribbon around the edge.  These were ornaments once upon a time, but I like them nestled in a basket on the dresser.  Sweet.  Just like Jean.

Clover Cookies

 

 Happy St. Patty's weekend!  I stumbled across this picture from a couple years ago.  My gram left a bag full of sugar cookies on my stairs.  What a great surprise.  At the time, I was cutting books apart for a journal/recipe book class I was teaching.  I just wanted to savor the moment with a picture.  I'm glad I did.  Cut out cookies are always a good idea!

 

P.S.  My blog's look is still in makeover stage.  It's gonna take some time, but I'm learning a lot along the way.

Valentine Cookies and Painted Plates

 There's a lotta love in the air around here.  I hope you're feeling it wherever you are.  If you're local, come play with me at the annual Women's Lunch sponsored by the Wabash County Hospital.  It's an honor to be the featured lecturer.  Thank you, WCH!  

 Also, I was just chatting with my gram about baking.  We really want this book.   Gram's theory is that if you make 2 recipes out of it---it's worth it.  Not sure where she gets her numbers, but I like the philosophy.  Until it comes, here's a link to gram's sugar cookie recipe-just in time for weekend baking.  And hey, if you want to get really crazy, how about letting the kids paint a plate for the cookies--check out my easy painted plate tutorial here!

XOXO,

Candie

Rice Krispie Treat Nests

This is an ol' family favorite treat.  My grandma has made these every Easter for as long as I can remember.  She puts a basket of individually wrapped Rice Krispie Treat Nests out and we nibble on some and stash a few in our tote bags for later.  They are especially good for Monday morning breakfast because it's a little piece of the weekend to soften the blow of the work week.

There are lots and lots of versions for how to make them---see picture ideas here.  I use the original recipe and keep my hands super buttered when forming the little nests.  Drop in some Jelly Belly's for eggs and wrapem' in pretty cellophane.  Grandma puts Easter grass in the basket, then lays them on top.  Super duper cute and yummy!

Sunday to Monday

Last night my friend Mikey gave me a tip that an open jam session was going down at the local coffee shop, Modocs.  It was a blast and great to see so many warm, smiling faces.

Mikey.  I've known him since 8th grade! (he was singing a Jack Johnson song)  If you are looking for someone to play some background music at your next party---this is your man!

Then this morning I woke up so excited because over the weekend I got stuff to make baked oatmeal.  The snow was (and still is) trickling down quickly and I sat in my kitchen booth seat by the window happy as a clam with a heaping bowl of it drizzled in half and half (I don't mess around).  

If you like baked oatmeal cookies fresh out of the oven, then you're going to love this...LOVE IT!  I PROMISE!!

Baked Oatmeal:

Preheat oven to 350 degrees.

Mix the dry ingredients together.  Mix wet ingredients together.  Combine both, then add the fruit.

• 3 C. quick cooking oatmeal (i do half quick and half old fashion)
• 1 C. packed brown sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 2 tsp. cinnamon
• 2 eggs lightly beaten
• 1 C. low-fat milk
• 1 tsp. vanilla
• 1/2 C. butter melted
• 1 peeled and chopped tart apple
• 1/3 C. peaches chopped (fresh or frozen)
• 1/3 C. blueberries (fresh or frozen)
• 1 handful of dried fruit (dried cranberries or anything really, even some sliced almonds)

Place in a greased, 8" square dish and bake 35-40 minutes or until a knife comes out clean.

Grandma got me hooked on Mexican Vanilla and now I can never go back to imitation.  She sells it in her store and as my Aunt Jane says, "it really makes a difference."  It does.

*I got this recipe from the Taste of Home website and then tweaked it to suit my cravings.

My Gram's Valentine Cookies...

 

My Gram, Mary DeLauter and I have made these a time or two.  I'm sharing the recipe because we've never heard one complaint.  Not even from grandpa, who gets stuck eating the over-done ones because gram and I've gotten side-tracked yakking or fussing over icing details.  Fussing meaning, grandma puts red hots on EVERYTHING and I'm not such a fan of red hots...although they look so dang cute (truthfully, as I age, they are growing on me).  But, I will never tire of these cookies or apologize for eating two or three in one setting.  Neither should you.  Ok, grab your heart cutters because here's the recipe.

 

Mary D's Sugar Cutout Cookies

¾ C shortening (part butter or margarine)

1 C sugar

2 eggs

1 tsp vanilla

2 ½ C flour

1 tsp baking powder

1 tsp salt

-Mix shortening, sugar, eggs and vanilla

-Add flour, baking powder and salt

*Chill at least 1 hour

-Oven @ 400

-Roll dough 1/8” thick on lightly floured board.  Cut with cookie cutters and place on un-greased baking sheet.  Bake 6-8 minutes or until golden brown.

 

Butter-cream Decorating Icing

½ C butter

½ C solid vegetable shortening

1 tsp vanilla

½ tsp salt

4 C confectioner’s sugar

3 Tbsp cool milk or cream

-Cream butter and shortening together with electric mixer

-Add vanilla and salt

-Beat in sugar, 1 C at a time, blending well after each addition

*Scrape sides and bottom of bowl often

-Add milk and beat at high speed until light and fluffy

-Add color if you like too...

*Keep icing covered with lid and store in fridge. 

 

Baked Oatmeal...

I made baked oatmeal on a whim Wednesday night for dinner because it was sooooo cold and I needed something not only to warm up my belly, but the air in my apartment.  It worked.  It was awesome!  I'm sharing.

The recipe is here.  I made a few modifications though.  2 tsp of cinnamon instead of a 1/2 because I love my spices,added a handful of craisins, and 2 tsp of vanilla.  Also, instead of using all 3C. quick cooking oats, I did 2C. quick cooking and 1C. rolled....for texture's sake, you know?

 
And it was so pretty!  Don't think I paid $4 for a box of blueberries in the dead of winter, folks.  I scored them on manager's special because they were a bit tired looking.  You know a recipe is meant to happen when you get blueberries for $2.

 
I was absolutely too excited to dig in and forgot to take the picture.  Sorry for the big gaping hole.  Kind of. 

 
This is plopped straight out of the oven in all it's toasty, gooey, loveliness.  If only I could send you the smell of it baking through my blog.  Oh.  My apartment smelled, well, sinful really.

XO, Candie
 

Green Tea Muffins...

 

It's been a bittersweet past few days---my project review for the book was a smash, phone calls and emails with friends, organizing classes for later this fall, things are really moving and I don't want to take it for granted.  On the other hand, my dad is sick and it seems to have gotten worse the past few days, so that's weighing heavy on my mind.  Could you send some good healing energy his way?  Thanks in advance.

Two nights ago, I made a batch of soup and some  Green Tea muffins to go with it.  I've been wanting to try these for oh, say, three years now!  Katie picked me up some "matcha" (green tea powder) the other day at the international grocery store  Love the intense green color!

Ok, got a little carried away with the "green." I first tried green tea muffins in China (even though I think it's a Japanese thing).  It was out in Changshu at a Kenny Roger's Roasters restaurantt (very random), believe it or not!  Of course the restaurant closed down not too long after we got there.  So I've pretty much been hungry for them since...

 

Could not resist this cutie plate at the dollar store!  I found the recipe by googling "green tea muffin recipe".  Thank you Collection of Words for posting this great recipe.  I didn't have hazelnuts, but they still were awesome.  I'm making another batch in the morning to take out to a friends house for lunch.  Looking forward to that!

Spring Cravings....?

Ugh, I am craving a stroopwaffeln right now!  Katie I know you are too!  My Dutch friend, Coby got me hooked on them when I lived in Suzhou.  Then when we were in Germany and Belgium the Spring before last and I bought a load of them for everybody I knew.  Maybe I'm having association cravings or something weird like that?  Earlier today I realized this will be the third year in a row that we miss out on Aunt Jane's pickled eggs at Easter. And just to add a log to the fire, today is my crazy cute nephew's fourth birthday and we are missing it. :-( That's it, I'm having a pitty party for myself.  You're all invited, of course.

Pumpkin and Chocolate...

 

A group of us got together Wednesday afternoon to catch up and welcome Fall by doing some baking and crafting.  My craft project isn't finished yet, so I'll show that later (wish I had a nickel for every time I said that).  But!,  I can tell you about a fabulous cookie recipe that we tried out---Pumpkin and Chocolate chip.  We used the recipe from here.  There are many different recipes online for Pumpkin Chocolate Chip cookies, but I was drawn to this one for the "spice factor."  Nutmeg, cinnamon, and clove--yes please.  The cookies turned out to have a muffin-like texture, very soft and fluffy. 

To sum it all up I'd say;  lattes, cookies, and friends---the perfect ingredients for a lovely afternoon.

Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups chocolate chips (milk or semi-sweet)

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. It’ll look really funky at this point but have faith.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes (17 minutes works about perfectly for me), or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for two minutes. Take the cookies off with a spatula and cool them on wire racks.