Recipes – Page 55 – The Pajama Chef

Peanut Butter Apple Oatmeal Cookies

October 23, 2013October 23, 2015 Sarah

One of my favorite snacks in the fall is apple slices and creamy natural peanut butter. I enjoy this treat year round, but in the fall it is especially delicious since apples are in season! I love finding new ways to enjoy this combo, such as in yogurt parfaits or oatmeal, so I was super excited a year ago to see this recipe for Peanut Butter Apple Oatmeal Cookies from Jessica at A Kitchen Addiction.

Somehow though I didn’t get around to making this recipe until this fall, but let me tell you… these cookies were worth the wait! Usually I’m not a huge fan of soft oatmeal cookies, but the combination of apples and peanut butter just won me over here! These cookies are absolutely addicting, and the best part is that they are pretty healthy, for a cookie at least, so you don’t feel weighed down after eating one [or three].

Though these cookies come together pretty quickly, the most time consuming part of this recipe was shredding the apples. I’d recommend using a food processor if you can, and then straining out the excess juice with a mesh strainer. The juice is delicious–the best, freshest apple juice out there! 🙂 But when these chewy and thick cookies come out of the oven, better make sure you have a tall glass of milk handy because they are perfect for dunking! Enjoy!

one year ago: Mom’s Lasagna
two years ago: Apple Cinnamon Pancakes
three years ago: Tofu Shrimp Bowls

Peanut Butter Apple Oatmeal Cookies

Servings: 2 dozen cookies
Time: 40 minutes
Print

from A Kitchen Addiction

Ingredients:

1/2 cup sugar
3/4 cup brown sugar
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1 tablespoon corn syrup or honey
3/4 cup no-stir natural peanut butter
1 cup all-purpose flour
2 teaspoon baking soda
4 cup quick (not instant) oats
1 1/4 cup shredded apple (tart apples work best), strained to remove excess juices

Directions:

Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

With an electric mixer, cream together sugars with butter. Add eggs and vanilla, beating on low until creamy. Then add in corn syrup/honey and peanut butter.

Gradually add in flour and baking soda until just combined. Then, using a wooden spoon, mix in oats and apple. Dough will be very thick!

Scoop dough onto prepared baking sheets in 1/4 cup scoops. Bake for about 11-12 minutes or until edges are golden brown. Cool on baking sheet for 4-5 minutes, then remove to wire rack to cool completely.

Linked up with: What’s Cookin’ Wednesday, Weekend Potluck, and Foodie Friday.

Cookies, Desserts, Recipes

Funfetti Cookies

October 16, 2013October 15, 2013 Sarah

I debated sharing this ‘recipe’ because it’s basically a four ingredient dessert that’s semi-homemade and has been done over and over and over again on the internets. But then I decided this is my blog, I like these cookies, and I just wanted to blog about them! 🙂 Haha. Anyways, Funfetti Cookies probably don’t need much of an explanation, but humor me, will you?

These cookies are super simple because you make them with cake mix [and some eggs and oil], and then frost them with frosting from a can! Definitely not gourmet, but definitely delicious and crave-worthy. They combine everything I love in a good cookie. They are soft and sweet, are iced, AND have sprinkles. What’s not to like? Sprinkles just makes everything better, I think! Don’t you agree? 🙂 The sprinkles are just my favorite part of these cookies. I know I can make homemade funfetti cake mix and then make super soft cookies from scratch, but sometimes a box is necessary on busy days when you don’t want to experiment and just want to go with the tried and true.

Additionally, I know I have friends who are scared to cook [and maybe you do too, or maybe this is you]. Well, these semi-homemade recipes are great for them because then they see that they can just combine a few ingredients and make something at home that’s just as tasty as storebought. Then next time, they can make something from scratch. Baby steps! No shame in starting off easy… or indulging in ‘easy’ once and awhile. These cookies are just perfect for that! Enjoy!

one year ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
two years ago: Pumpkin Brownies
three years ago: Twice Baked Apple Crisp for Two

Funfetti Cookies [from Pillsbury]
click to print

Ingredients:

1 package [15.25 ounce] Pillsbury Funfetti Cake Mix
1/4 cup canola oil
2 eggs
1 can [15.6 ounces] Pillsbury Funfetti Frosting [you won’t need it all]
extra sprinkles, optional

Directions:

Preheat oven to 375 degrees.

In a large bowl, stir together dry cake mix, oil, and eggs. Shape dough into 1 inch balls, then place on cookie sheet 2 inches apart.

Flatten slightly with the bottom of a drinking glass, then bake for 6-8 minutes or until edges are light golden brown. Centers should appear set.

Cool for a couple minutes on the cookie sheets, then remove to cooling racks. Immediately frost warm cookies, then top with included sprinkles [and more from your collection if you’d like!] Let frosting and cookies cool completely before storing.

Time: 30 minutes.

Yield: 3-4 dozen cookies.

Cakes, Desserts, Recipes

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting

October 11, 2013October 11, 2013 Sarah

Ohhh, pumpkin spice. Is there a better fall flavor? I think not. Especially when paired with not just one, but TWO kinds of chocolate–mini semi-sweet chocolate chips and Nutella. This cake is basically gonna rock your socks off. It’s rich and moist [sorry, it is] with a perfect crumb texture that you will not be able to stop eating. Or at least, I couldn’t. The sprinkles on top make it even better!

I think this cake was the first pumpkin recipe I made this fall, and I am so glad it turned out! See, I adapted the recipe from another favorite–Banana Chocolate Chip Cake. Usually improv recipes work out, especially if there aren’t tons of changes, but ya never know.

As I whipped the cake together [literally whipped, this cake takes about two seconds to throw together], I worried that it wouldn’t bake right or something. A few years ago I had a horrible experience with a pumpkin bread recipe I adapted from a banana bread and just didn’t want a repeat of that. I didn’t need to worry though. This cake was just a dream. Perfect warm out of the oven, perfect frosted, perfect as a snack, perfect as breakfast, perfect as dessert. Perfect, perfect, perfect. When can I make it again? Or more importantly… when will you make it?

The flavor of fall and the flavor of chocolate. How can you go wrong? Especially when you add in my new favorite rich and creamy Nutella frosting. You know how smooth Nutella is by the spoonful? Well, adding cream cheese and butter and sugar, milk, and vanilla too makes it even smoother. 🙂 Be really careful when you’re frosting the cake–make sure to save enough for the cake. This frosting has a way of ending up in your mouth instead. It’s really bizarre, I say. But that’s okay–the cake is made with white whole wheat flour and a vegetable, so it’s healthy, right? 🙂

This is a cake I’d highly recommend if you like cake. Or pumpkin. Or chocolate. Cause it is just darn good. Enjoy those sprinkles too! 🙂

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting [cake adapted from Banana Chocolate Chip Cake; frosting is a TPC original]
click to print

Ingredients:

for Pumpkin Spice Chocolate Chip Cake

2 cups white whole wheat flour
1 cup white sugar
1/2 cup brown sugar, packed
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1 15 ounce can pumpkin puree [not pumpkin pie filling]
1/2 cup skim milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

for Nutella Frosting

a generous 3/4 cup Nutella
4 ounces cream cheese, softened [regular or Neufchatel]
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar [perhaps more]
2-3 tablespoons milk [perhaps more]

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.

Combine the flour, sugars, baking powder, baking soda, cinnamon, cloves, and ginger in the bowl of a stand mixer. Mix on low for a minute to combine. Then add pumpkin, milk, butter, eggs, and vanilla and beat on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.

Cool completely, then frost.

To making frosting, whisk together Nutella, cream cheese, butter, and vanilla. Add powdered sugar by the half cup and milk by the tablespoon, whisking well in between incorporations. Add additional powdered sugar and/or milk to reach desired consistency.

Spread on cooled cake, then top with sprinkles or more chocolate chips. Store covered in the refrigerator.

Time: 45 minutes [10 minutes active] + time to cool.

Yield: 16-20 servings, depending how you cut it.

Linked up with: Foodie Friday, Weekend Potluck.

Main Dishes, Recipes, Soups

Cream of Broccoli Soup with Cheese

October 9, 2013April 6, 2015 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from January 12, 2012… though it isn’t snowing here in Tennessee–far from it, I have been thinking about soup A LOT lately. I wanted to make this soup, looked for it on my blog, and realized I hadn’t yet posted it back after Today’s Housewife disbanded. So, here it is–for you and for me. Enjoy! 🙂

I love hot soup on cold nights. Though I am not the biggest fan of snowy, icy weather–that is literally just accumulating outside my door at this very moment, I am quite fond of the comfort foods that make up winter eats. Most people think that comfort food equals lots of fat, sugar, and calories. I don’t think it has to. Comfort food is all about flavors that are familiar and welcoming, and oftentimes that can be accomplished with less of the “bad” stuff when combined with the herbs and other seasonings or offset by loads of vegetables. Soups are one of my favorite ways to enjoy my favorite “comfort foods” and flavors without sacrificing nutrition. They are also a great way to warm up on cold nights. Here are links to two of my favorite soups that I have previously shared on my blog… as well as a new one for today.

Lasagna Soup… spinach, tomatoes, beef, noodles, and plenty of cheese to make things happy! This is a must make.

Turkey, Black Bean, and Sweet Potato Chili… a new take on an old classic.

And last but not least, Cream of Broccoli Soup with Cheese. This soup does not disappoint. It is plenty creamy and cheesy to feel indulgent, but is also filling without feeling heavy, thanks to the use of fresh broccoli, skim milk, and flavorful Swiss cheese.

Cream of Broccoli Soup with Cheese [from Rosemary Perry, Lafayette Journal and Courier]
click to print

Ingredients:

2 cups chicken broth
2 medium heads fresh broccoli, chopped [can also substitute 2 (10 ounce) packages frozen chopped broccoli]
1 tablespoon onion, minced
1 bay leaf
1/4 cup butter
1/4 cup flour
generous amount coarse ground black pepper
2 cups skim milk
1 cup cubed Swiss cheese

Directions:

Place chicken broth, broccoli, onion, and bay leaf in 3 quart saucepan. Bring to a boil and then reduce heat to low. Simmer, covered, for 5 minutes or until broccoli reaches desired tenderness. [I like to leave it with a little bit of bite so that the rest of the cooking doesn’t make it mushy.]

Meanwhile, in a small saucepan, melt butter then stir in flour and pepper. Cook for 1 minute, always stirring. Gradually add milk, always stirring to make a smooth sauce. Remove from heat.

Remove bay leaf from broth and slowly stir sauce into broth. Add cubed cheese. Heat gently on low until cheese melts.

Time: 30 minutes.

Yield: 4-6 servings.

Breakfast, French Toast, Recipes

SRC: Baked Strawberry French Toast with Strawberry Maple Syrup

October 6, 2013May 6, 2015 Sarah

This month for the Secret Recipe Club I had the honor of being assigned to Jane’s blog, The Heritage Cook. Jane does so much for the SRC every month, including serving as the hostess of our group [group A, that always posts on the first Monday of the month] so I definitely wanted to do a good job with her blog. 🙂 Jane lives in California and has been into cooking and baking forever–ever since her Easy Bake Oven. How fun! She has tons of great recipes on her site, including lots of chocolate recipes from her Chocolate Mondays posts. So if you need a chocolate recipe, like pudding, peanut butter-chocolate cookie dip, or cake, Jane is your girl! 🙂 But I didn’t make a chocolate recipe today. I made baked french toast. And it is delicious!

This was one of the last, if not the last meal we made in our old apartment. TEAR! Ha. But I digress… this baked french toast is soft, sweet, super simple to put together. You can mix everything together the night before you want to serve it, and then just bake it up in about 30 minutes in the morning. We topped ours with walnuts and strawberries, and then an absolutely epic strawberry maple syrup. Jane is a genius, I tell ya!

The original recipe used blueberries and pecans instead of my strawberries and walnuts, but I was using up what I had. And it was excellent. I wished I had an orange to grate in some zest–that would have made a great dish even better. The moral of the story is that you can use any fruit and any nut you’d like, and you can have a great, company worthy breakfast in a jiffy. Thanks, Jane! Enjoy! 🙂

one year ago… Maple Cornmeal Drop Biscuits
two years ago… Pumpkin, Sausage, & Spinach Lasagna
three years ago… Pumpkin Chocolate Chip Mini Muffins

Baked Strawberry French Toast with Strawberry Maple Syrup [adapted from The Heritage Cook]
click to print

Ingredients:

for french toast

1 loaf Italian bread, cut into 1-2 inch cubes
8 eggs
2 cups milk
3/4 cup brown sugar, divided
1 teaspoon vanilla
1 cup chopped walnuts, lightly toasted
2 cups strawberries, fresh or frozen

for syrup

1 1/2 cups real maple syrup
1 1/2 cups strawberries, fresh or frozen

Directions:

Spread bread crumbs on the bottom of a 9×13 inch baking dish. In a large bowl, whisk together eggs, milk, 1/2 cup brown sugar, and vanilla. Pour over bread, then cover and refrigerate overnight. It will appear to be very liquidy–that’s okay.

In the morning, top with remaining brown sugar, walnuts, and strawberries. Bake in a preheated 350 degree oven for 30 minutes or until brown and bubbly.

While french toast is baking, combine maple syrup and strawberries in a small saucepan and heat on low until warm. Gently press berries with a wooden spoon to break up.

Cut french toast into squares and serve with strawberry maple syrup.

Time: 1 hour + overnight.

Yield: 12 servings.

For more great recipes from this edition of the SRC, check out the links below!