BakingMommy.com

Archive for February, 2010

Yesterday, Amelia and I made Valentine’s Day cookies for Daddy.  I used a quick, simple recipe and not only did we make super yummy cookies, but we made one of my favorite mommy memories to date.  My little baking baby was right next to me every step of the way, even though a time or two I had to persuade her that baking cookies was far more fun than her beckoning toys.  Luckily she bought it.  She helped me crack the eggs, turn on the mixer, roll out the dough and cut out the cookies.  Amelia’s favorite shape is a heart, which, I think (as her not- biased- at- all mom) says a lot about her sweeter than buttercream personality.  She was soooo excited that the cookies were heart shaped and kept exclaiming, “HEART! COOKIE!”  I narrated every step in a rather ridiculous sing song voice, which she seemed to think was hilarious. Can you tell I’m trying my darndest to spark her interest in baking (not to mention shopping, which I know will eventually lead to trouble, but oh well!)

Decorating was even more fun.  I pre-iced the cookies after they had cooled, and set up a decoration buffet.  I sat her at the table and set bowls of various sprinkles and sparkling sugar in front of her and let her go to town.  Naturally, she sampled as much as she decorated and kept looking up at me saying, “mummmy!” (yummy) with her eyes lit up like the Fourth of July.  Love, love, LOVE my girl.  She’s my best little friend and my silly little partner in crime.

Easy Cream Cheesy Sugary Cookie

1 (17.5 oz) dry sugar cookie mix

4 oz. cream cheese, softened

2 eggs

1 Tbls. vanilla extract

1/4 tsp. almond extract (if you don’t like almond flavoring, leave it out.  If you love it, add a little more!)

1 c. all purpose flour

flour for dusting.

Directions

Preheat oven to 350.  In a bowl of electric mixer, mix the cookie mix with the cream cheese until its crumbly.  Mix in eggs, vanilla and almond flavoring and mix until combined.  Add flour and mix just until the dough is unsticky enough to remove from the bowl.  Turn the dough out onto a floured surface and knead until it is firm enough to roll out.  (I had to add a little more flour)  Roll out to 1/4 inch thickness and cut into any shape you want!  Place on an ungreased cookie sheet (I still lined mine with parchment paper) and bake for 8 minutes until edges are lightly golden.  Cool completely on cooling rack before decorating.

Get Creative!

This simple, basic recipe can be molded into all sorts of different cookies!  Add lemon flavoring and a little lemon zest and dust with powdered sugar after baking!  Sprinkle cinnamon and sugar on top for a simple treat!  Press dough into mini muffin tins and fill with buttercream after baking and cooling!  Have fun with it!

My little Betty Crocker

The most beautiful cookies in the world

A better look at the most beautiful cookies in the world

This Sunday is the Super Bowl, and if you’re like me, you’re racking your brain for some great “football food” ideas.  Chili is an All- American crowd pleaser, and these recipes will be sure to please your crowd!  I started my chili cook-a-thon with a super easy Green Chili Chicken Chili.  Whew, that’s a mouthful!  Its a delicious spin on a white chili, using your favorite jar of green chili salsa.  The second chili I made is a classic red chili.  This is the first time I have ever made chili from scratch, and I have to say, its pretty fantastic!  Its zesty and flavorful, and I hope you like it!  The possibilities are endless with these recipes.  Get creative with it! I’ll include some ideas after the recipes to get you started, and if you have any to share with me, I’d love to hear them!  Let me know what you think!

Green Chili Chicken Chili

4 c. jarred green chili salsa (tomatillo salsa will work also)

4 skinless, boneless chicken breasts, cubed

1 can black beans, drained and rinsed

1 can cannellini beans, drained and rinsed

1 can corn, drained

1 medium onion, diced

salt and pepper

cooking spray or olive oil

Directions

In a large Dutch oven, sautee the onion in either the cooking spray or olive oil, your choice.  When onions just begin to become transparent, add chicken and cook until no longer pink in the center.  Once chicken is done, add the rest of the ingredients. Mash some of the beans to thicken the mixture, if desired.  Season with salt and pepper to taste.  Simmer one hour over medium-low heat.  Fill you bowl,  and fill your tummy!

Zesty Fiesta Chili

6 slices thick cut applewood smoked bacon, cut into 1/2 inch pieces

4 cloves garlic, finely chopped

1 large white onion, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 jalapeno pepper, seeded and finely chopped

3 T. chili powder

1 T. ancho chili powder

2 T. chipotle chili powder

2 tsp. dried oregano

1 T. paprika

1 T. ground cumin

2 lb. extra lean ground beef (I use 96/4)

1 c. beer (optional)

1 can dark red kidney beans, drained and rinsed

1 can light red kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 (24 oz) crushed tomatoes

1 (24 oz) diced tomatoes with green chilies

salt and pepper to taste

Directions

In a large dutch oven, brown bacon until brown and slightly crispy, stirring occasionally.  Add the onions, garlic, peppers, chili powders and spices.  Cook until vegetables are tender and the spices really start to make your nose happy.  Add the ground beef. Be sure to really break it up with with your spatula or wooden spoon.  Add the beer if you are using it and the beans.  Give it all a good stir and add the tomatoes.  Turn down the heat to low and simmer, uncovered for 1 1/2 hours.

Note:

If you like your chili less zesty, skip the jalapeno and cut back on the chili powders.

Now for some fun ideas…

Make a chili buffet!  Let everyone build their own bowl.  Prepare a buffet of shredded cheeses, sour cream, chives, diced onion, tortilla chips, chopped tomato, avocado, and cornbread (graham cracker cornbread from my “Meals for Days” post would be excellent with this).

Nachos!  Either chili would make outstanding nachos!  Grab a baking sheet, cover it in your favorite tortilla chips, Top with one (or both!) of the chili recipes and cover in cheese.  Broil until cheese is melted and bubbly.  Serve with Sour cream and Guacamole. (For a great guac recipe, read my “Party Perfect” post)

Frito Pie!  You know the drill…

And last but not least, Chili Dogs!!!

Now for the final BONUS recipe a la Clint…

Cooking Daddy’s Chili

Once cooked, mix the two chilies together in one bowl for a flavor explosion!  Add several shakes of Red Dot hot sauce for even more kick… if you can handle it!

Clint did this once we had leftovers of both recipes and said it was, in his opinion, the ultimate chili recipe.  I can’t deny that it was an addicting combination!

Happy Cooking!

Amanda