TWD…. Mokonut’s Rye-Cranberry Chocolate Chunk Cookies

This week our challenge was to make “Mokonut’s Rye-Cranberry Chocolate Chunk Cookies

 

The story behind these very yummy cookies that Dorie shared with us was that People come from all around the world to eat at MoKonut’s, which is a small little restaurant in Paris. It is always full and everyone comes for the same dessert which is one of MoKo Hirayama’s cookies. The story is that she only makes a few varieties, but the all share the same chubbiness, texture and uncommon flavor profiles. 

This recipe had me at first hesitation, rye and bittersweet chocolate was not a flavor combination that I would have contemplate for a cookie and living so far away from the nearest grocery store I was a little limited on my ingredients. So as most of you that have followed along with me and this baking group knows that I can’t share the exact recipe with you, but I can tell you that I replaced the rye flour with Spelt flour and the bittersweet chocolate with white chocolate chips. 

I can honestly tell you that I was sweetly surprised at how wonderfully delicious they are and when eaten warm they were the highlight of my day. I was debating if I should add the whole 1/3 cup of poppy seeds or not and I am so glad I did… you can find the recipe and the rest of the story behind these cookies on page 163 in Dorie Greenspan’s new cook book entitled “Baking with Dorie: Sweet, Salty & Simple”

TWD..... Apple Pandowdy

It’s Tuesday.... and So excited.... this week our “Baking with Dorie” recipe was Apple Pandowdy. 

This recipe was amazingly simple ( 5 ingredients) and very tasty, not too sweet and was a wonderful finishing fall complement to our meatloaf & mashed potato dinner. Not to heavy and yet warm and comforting. As you can see, there is no cinnamon in this recipe and as tempted as I was to add it, (because you can’t have baking apples without cinnamon... 🤔) I am really glad I didn’t. I think it would have taken away from the nice and fresh, clean, crisp flavor of the apples. We served ours with whipped cream and Carmel drizzle. 

The little girls choose “Whale” shaped pie dough toppers, they were pretending they were fat baked turkeys.... lol.

You can find the recipe in Dorie Greenspan’s new cookbook entitled “Baking with Dorie: Sweet, Salty and Simple”

TWD..... English Muffins

I woke up early this morning really excited to be baking again with the “Tuesday’s with Dorie” Group and we are currently baking out of her new cookbook entitled “Baking With Dorie, Sweet, Salty and Simple” by Dorie Greenspan.

Our recipes this month will be England Muffins & Apple Pandowdy. I started with English Muffins. I have only made them one other time and I baked them. I discovered today that Traditional English Muffins are never baked, they are fried. And then best if toasted before eating....

Here is how our day went::::::::

   

 

Organizing - Mason Jar Storage

Thrifty Thursday... More Organizing!
Our pantry is always full of bags of goodies, tossed in and stacked on top of each other. Sad to admit, I often find that stuff has expired or lost its freshness because things were not resealed or buried in the back of the stack. So today, everything found a home and a label!

TWD: Date- Nut Pinwheels

        This month we made Date-Nut Pinwheels. These were very tasty, I used both dried figs and dates when I followed the recipe. I was kind of in a hurry, so I split the batch of dough in half and tried to make a few before the dough was chilled and they didn't work very well.  the cookies that I made later in the day after the dough had chilled worked better and held their spiral shaping. BUT... These were very yummy, even my husband like these. WE WILL MAKE THEM AGAIN!

        And since we have an agreement not to post the recipe, I will let you all know that this recipe can be found on page 248 in Dorie Greenspan's New Cookbook entitled: "Dorie's Cookies"

White Chicken Chili

Make-Over Monday...

A couple of years ago I featured a Slow-cooker style White Chicken Chili. It was cream based and loaded with carbs and calories. I have been craving this chili, so today I decided to turn it KETO and we actually like it better than the original recipe.

Ingredients

1 lb chicken breast (cooked and save broth)
2 cups chicken broth
2 garlic cloves, finely minced
1 4.5oz can chopped green chiles
1 diced red pepper (green works, red adds color)
1/4 cup diced sweet white onion
4 tbsp butter
1 can evaporated milk
1 tsp oregano
1/4 tsp of cumin or cayenne (optional)
                                                                1 tablespoon diced jalapeno (optional for heat)
                                                                Salt and Pepper to taste
                                                                1 can white butter beans (drained and rinsed)
Instructions
If you would like to use your own homemade chicken stock and shredded chicken, you can find my recipe here... https://thepantrylife.blogspot.com/…/homemade-chicken-stock…, just remember to skim the fat off to keep it more Keto Friendly.
For this recipe::::: In a medium skillet melt butter , add minced garlic, onion, green chilies, red pepper and diced jalapeno, saute about 3 minutes or until soft and place into crockpot/slow cooker.
Shred fully cooked chicken with a fork and add to the sauteed veggies.
Add skimmed broth, milk and spices to crockpot/slowcooker and cook on low for 30 - 45 minutes. Add beans and simmer for about 10-15 minutes,
Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream.

Takes 45 minutes - 1 hour, makes 6 - 1 cup servings

TWD: Fruit and Four-Grain Biscotti

           It's been awhile since I completed any of the "Tuesday's with Dori" Recipes, but I am trying to Kick off the New Year with some fun new healthy recipes for my granddaughters.
           Even though  I am not a big fan of biscotti, but I have to admit this recipe was very easy and it turned out really good. I couldn't find any currents so I used dried cranberries, cherries and apricots. I also only baked them for 20 minutes during both baking sessions here at the canyon.

         In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Dorie's Cookies"