TWD: Classic Chocolate Chip Cookies

 Our "TWD" Bake yesterday was "Classic Chocolate Chip Cookies" and I have to be honest, we love this recipe! (With or without nuts)

There is nothing fancy about them or the recipe, just a plain, classic, yummy cookie. As you already know we are encouraged not to share Dorie's recipe, but I can give you a few tips that makes these cookies different, even if you use your regular, favorite recipe... instead of creaming your butter and sugars together on medium mixer speed for the 2-3 minutes - whip butter and sugars together on high for 5-7 minutes until mixture is fluffy and light colored. Mix in eggs and vanilla, one at a time, keeping mixture light and airy. I promise, it makes all the difference in the world. Bake for only 8 minutes at 375. Take them out even if center still looks doughy.

St. Patrick’s Day Treats

 Happy St. Patrick's Day... 🎉💝 How did you celebrate?

I am just checking in with everyone. Did anyone add these very yummy shakes or the fun shamrock cookies to their festivities?

Minty Green Shakes…https://www.pamperedchef.com/recipe/Beverages/St_+Patrick%27s+Day/Minty+Green+Shake/2383613 

Shamrock Cookies… https://www.pamperedchef.com/recipe/Desserts/St_+Patrick%27s+Day/Shamrock+Cookies/1078409

Keto - Pork Stirfry

 Make-Over Monday: Keto Friendly Pork Stirfry

Coming home from our cruise, We thought it best to lower some calories in order to get ready for our hike next week. SO… I took a favorite Pork Stirfry Recipe and make some adjustments and served it over orange cauliflower rice instead of regular rice. 

Here is my made-over recipe… 

For the sauce…

1 cup low-sodium beef broth - (we used our new bone marrow broth) 

1/4 cup low-sodium soy sauce - (we used regular soy sauce)

1 tablespoon rice vinegar - (can substitute with apple cider vinegar)

1 teaspoon sesame oil - (olive oil can be used)

1 tablespoon brown rice syrup (honey or maple syrup works)

2 cloves garlic, minced

1 teaspoon grated or powdered ginger 

1-2 tablespoons hoisin or mirin- (optional, omit if you don't have it on hand)

1 pinch crushed red pepper - (2 or 3 pinches if you like a little more heat)

1 tablespoon cornstarch

For the Stir Fry

2 tablespoons vegetable oil & 1 tablespoon butter

2 medium pork chops, sliced into thin strips - (you could mix or match with beef, chicken or tofu)

1/2 cup diced shallots - (can use 1/2 yellow onion diced)

2 cups shredded cabbage - (broccoli florets, green beans or snap peas could be used instead)

1 cup thin sliced celery - (substitute red bell pepper, peas or diced zucchini)

2 medium carrots, peeled and cut into thin rounds slices

1 small can of sliced water chestnuts - (heart of palm work well too)

Directions:

1. Whisk the sauce: In a bowl, mix together the beef broth, soy sauce, rice vinegar, sesame oil, Brown rice syrup, minced garlic, grated ginger, hoisin, crushed red pepper, and cornstarch until well combined. Set aside for at least a hour to let flavors meld.

2. Heat the oil: Warm vegetable oil and butter in a large pan or wok over medium heat. Once butter is melted, add the sliced pork tenderloin and cook about 3-4 minutes per side. Once cooked, put pork in a bowl and cover to keep warm.

3. Next Stir-fry the veggies: In the same wok or skillet, add a little more oil if necessary, and increase heat to medium-high. Stir-fry all the vegetables for about 3-5 minutes depending on the thickness of the carrots, they should be tender but still firm. 

4. Combining everything together: Add the sauce mixture to the vegetables, stirring continuously until sauce thickens. Add the pork, tossing everything together and heating through until warmed. (2-3 minutes)

5. Garnish and serve: Just before serving - sprinkle sliced green onions and/or sesame seeds over the top and serve.

Raisin Pie (Amish Funeral Pie)

 Saturday was Pi day... And I have a little story about my pie this year. 

I remember eating this pie when I was younger. I'm not really sure who ever made the pie, whether it  was my mother or one of my grandmas, because it would just show up occasionally at my house after school. It was one of my favorite pies! 

One of the afternoons this past October while I was while home I was visiting with my mother at her bedside, there was lots of clarity that day, and so I asked her about this pie that I had remembered which in turn started a major conversation down memory lane. Some of the stories I had heard before, and some of them I had not. One story that really intrigued me that day was the story of how they first made electricity at their house in the canyon. I guess it was generated from using glass bottles, water and copper coils, she told me the story of having to make sure that the bottles continued to have water and how it was her job as a young girl to fill those bottles and how she would help her uncle and her dad fill these bottles until it became her job and then they switched over to a different electricity. After several hours of going down memory lane. It was time for me to leave in order to get home before dark and I knew that we hadn't discussed the pie so I asked her about it. She said she was tired and when I came for Thanksgiving, she would share with me the recipe.  I left, knowing that I probably wouldn't be back for Thanksgiving, but my plan was to come back first part of December, so I promised her that I would call her and the next time I come I would bring her a piece of pie, her response to me was... "well, don't wait to long because you know I am going home for Christmas". I knew we had chatted all afternoon and I assumed she was just getting tired, so I agreed and told her I would call soon. 

Fast forward to Thanksgiving and several calls in between of her telling me she couldn't remember the pie I was talking about. In our phone call at Thanksgiving, she randomly asked me if I was going to bring her a piece of that raisin pie I had been talking about... I explained to her that I was still waiting on her to give me the recipe. She laughed and again said she couldn't remember and to ask Grandma, Which Grandma I asked? She couldn't remember. But usually, through the years, when she said "Grandma" it meant the grandma we called "Grandma Great" or "Grandma Caroline" or "Grandma Dalton", (all the same person) so I let it go and went on talking. Then again as we ended our conversation, she reminded me to "be sure to bring her a piece of pie (soon) because she was going home for Christmas and she didn't want to have to worry about me driving that far. I assured her I was coming to see her the next week and I would see what I could do about a piece of pie... little did I know that by the next week, that would be the last time I would see her, she wouldn't be with us by morning. 

Now, whether you believe in life after or not, here is the rest of the story... not too long after everything had been settled for my mother, and it was around Christmas I came across this recipe on Pinterest and I knew in my heart that it was the recipe and that my mom had made good on her promise. Interesting fact about this pie... is it known in the Amish Communities as "FUNERAL PIE", and I just thought it was kind of a little ironic twist and how this whole project ended.

So... I made the recipe for my post for PI DAY and even though it tasted good. It is not the exact recipe that I remember as a child, so any suggestions would be welcome. I have looked through some of Mom's old cookbooks and have seen several recipes that sound very similar. 🤔💝

PS... my pie turned out a little darker in color than I remember, maybe because I used my own dehydrated raisins and they were dark dark raisins?

ȚWD: Brioche Sticky Buns & Brioche Sandwich Buns

 TWD... Our "Tuesday's With Dorie" bake this week was " "Brioche Sticky Buns" found on page 31 of Dorie's "Baking With Dorie: Sweet, Salty & Simple"

These are some of our favorite Sticky buns, but I forgot that the recipe makes the amount for 2 Loaves of Bread and since we are recovering from our cruising high calorie intake I made sticky buns from first half and then made regular sandwich buns from the second half. I know they look a little dark, they are meant to be turned over so all the sweet sticky goodness runs back all over them… (I forgot to take the final photo before people started munching on them.)

As anyone that follows us knows, we are encouraged not to post Dorie's recipe, but I do highly recommend trying this recipe.

TWD: Clam Chowder Pie

 A little “TWD” Baking with Dorie… 

We made these very yummy and hearty “Clam Chowder Pies” featured on page 365 in Dorie Greenspan’s cookbook titled “Baking with Dorie - Sweet, Salty & Simple. WE made them as individual pies because there were some in our group that doesn’t care for sea food, so we made both clam and chicken. WE followed the same recipes with on;y the two following change, Clams/Chicken & Old Bay

Seasoning/Brown Butter Garlic Seasoning. The buttered oyster crackers on top was my favorite part. These pies were delicious and easy to make for both a planned party or a quick fancy dinner with unplanned guests. 

And of course as many know we are encouraged not to share the recipe, but I happen to know that you can sneak a peek on Dorie’s Instagram.

TWD… Trufflish Nuggets

 TWD... Oh My GOODNESS!!! Let me tell you about these little "Trufflish Nuggets" as Dorie calls them. They were our Tuesday's With Dorie bake this week and I was really hesitant to even try them. First, they are made solely using a food processor and we don't have one. I like to do everything by hand, but needed for this recipe. Second, Dorie's recipe calls for sliced almonds and my pantry in empty of almonds at the moment and being 1.5 hours away from a store that has them in a snow storm was bad news. Third, they reminded me a lot of a similar cookie from nine years ago and I was not sure if anyone at my house would eat

But the desire to bake with my group and the chef in me started brain-storming about all the ingredient substitutions I could use to make it all work... First, we decided on that our Pampered Chef food chopper would work. Second, peanuts would be a great replacement for almonds and then third, maybe if I added chopped cherries to the mix instead of the figs from 9 years ago. Then maybe they would taste like a "Big Cherry Mountain" candy bar... 

Mission Accomplished... These are so good!!!! tastes just like the candy bar and they are gluten free and lower calories. 

Since our group has promised not to share Dorie's recipe found in her Cookbook: "Baking with Dorie - Sweet, Salty Simple" on page 179, I thought I would share mine... (Sidenote: my recipe is half of Dorie's recipe, It made 18 tablespoon sized cookies)

1/2 cup chopped peanuts them. 

1/2 cup grated coconut

1/2 cup chopped maraschino cherries 

1/2 cup white sugar

1/2 teaspoon salt

2 tablespoons semi-dark cocoa powder

2 egg whites (make sure its whites only)

I laid the cherries out on a paper towel to dry while I chopped my peanuts and coconut. Mixed those together in a medium mixing bowl, next chopped the cherries and added them to the bowl and stirred the three ingredients together. Next I added the sugar, the salt and cocoa powder, stirred until well blended. Last I added the 2 egg whites and mixed until everything looked wet and like paste. 

I used a over-full teaspoon to scoop dough onto cookie sheet covered in parchment paper and placed them about an inch apart. Baked at 350* for 25 minutes. Dorie's recipe says until cookie is firm, but soft and will peel off the parchment paper.

TWD: World Peace Cookies

TWD: (Tuesday's with Dorie)---- 

We were challenged to start the new year off with "World Peace Cookies" and as everyone knows according to my eight year old granddaughters… any world peace achievement must include m&m's.

We were not big fans of these cookies, but it could have been the bakers. I had lots of help today... Lol! Anyway we found the cookies dry and very chocolatey. 

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 both of Dorie's cookbooks titled “Baking With Dorie” &  "Dorie's Cookies"

"Tuesday's with Dorie" - Pears, Nuts and Rye, Oh My!

We were having family over the evening I tried this recipe and since my batter seemed extra liquidy, I decided to make them as individual desserts. I didn’t have any fresh pears, so I used bottled and left them as a whole half of pear. These cakes turned out to be a lot better tasting than they look and/or I thought they were going to be. I loved how easy they were to make and put together. We served ours with a scoop of homemade ice cream right in the center. They made a wonderful quick and yummy dessert.

This recipe is titled “Pears, Nuts and Rye, Oh My” and it comes to us from Dorie Greenspan’s new cookbook “Dorie’s Anytime Cakes”. You can check out other fans and fun recipes at  "Tuesday's with Dori".

The Best Uses For Baking Soda

 "Thrifty Thursday"... this past week as I have been at my Mom's going through some of her stuff since she passed-away, I came acrossed some booklets called "The Old Farmer's Almanac" Who remember's them?… I loved reading them when I was younger. Anyway in one of them was a great article that I felt made a fantastic thrifty post for today titled "The Best Uses For Baking Soda”

                    

TWD - Whole Wheat and Flax Daily Bread

WE ARE SO EXCITED FOR ANOTHER YEAR OF BAKING WITH DORIE…. 

I was so excited when we kicked off the new year with a Bread recipe. We started with “Whole Wheat and Flax Daily Bread” featured on page 15 in “Baking With Dorie”. This is such a yummy loaf of bread to make, I love how easily the dough comes together. 

Out of respect for Dorie and our baking group I won’t share the recipe here but I will share that I added a cup of my leftover fermented Teff flour that I have been playing with since I made my Injera Bread a couple of weeks ago. 

And I can honestly say that this batch of dough worked up beautifully, the rise was perfect and then…. Somewhere between my second rise and baking, it all fell flat! Overproof? Not sure, baked to fast and fell? Maybe. We ended up with a beautiful crumb and two flat loaves of bread. 

BUT IT STILL TASTED AMAZING….. ❤️ we will make this one again.

 

Maple (Snow) Cookies

 Had a little fun with our “Frugal Friday” today… I wanted to soft Maple Cookies with Brown Butter frosting and the princess wanted to play in the snow, so we compromised based on her “great idea”. Which was… since the cookie dough needed to chill for an hour before baking, “We can put the cookie dough out in the snow to get cold, yaya, that way we can chill our dough and play in the snow and that would be frugal huh?, because it saves power in the fridge”… Said From the mind of a classic princess. 

 

    

INGREDIENTS

For the Soft Maple Cookies

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp fine sea salt

1 tsp ground cinnamon

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup pure maple syrup (Grade A Dark recommended)

1 large egg, at room temperature

1 tsp pure vanilla extract

For the Brown Butter Icing

1/4 cup unsalted butter (to brown)

1 1/2 cups powdered sugar, sifted

2 Tbsp pure maple syrup

1-2 Tbsp milk or cream (as needed for consistency)

1/4 tsp ground cinnamon (optional)

For Garnish: flaky sea salt or chopped toasted pecans (for sprinkling)

INSTRUCTIONS

Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, salt, and cinnamon until evenly combined; set aside.

Cream butter, sugar & maple: In a large bowl (stand mixer with paddle or hand mixer), beat softened butter and brown sugar on medium until light and fluffy (2–3 minutes). Scrape bowl; add maple syrup and beat until fully combined.

Add egg & vanilla, then dry mix: Beat in egg and vanilla just until combined. On low speed, add dry ingredients gradually and mix only until flour streaks disappear. Dough will be soft.

Chill: Cover and refrigerate at least 1 hour (up to 3 days) to prevent excess spread and deepen maple flavor.

Bake: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 1.5 Tbsp dough balls spaced 2 inches apart. Bake 10–12 minutes until edges are lightly golden and centers look just set. Cool 5 minutes on sheet, then transfer to a rack.

Brown butter icing: In a light-colored saucepan over medium heat, melt 1/4 cup butter. Cook, swirling, until foamy and speckled with brown bits and nutty aroma develops. Immediately pour into a heatproof bowl to stop cooking. Whisk in powdered sugar, maple syrup, and optional cinnamon. Add milk 1 Tbsp at a time until thick but pourable.

Ice & garnish: Dip or drizzle cooled cookies with icing. While wet, sprinkle with flaky sea salt or toasted pecans. 

Let set ~30 minutes before serving.

Creamy Curried Chicken with Crunchy Vegetables (Ethiopian Style)

• Creamy Curried Chicken with Crunchy Vegetables 

  (we served it with our Ethiopian Injera Bread)

  
  

  Ingredients:

  
  

  2 tablespoons sun dried tomato oil, from the jar

  3 tablespoons butter

  2-3 skinless chicken breasts, cut in half into flat thin pieces. 

  Salt and pepper, to taste

  1 tablespoon garlic cloves, minced & sautéed in brown butter 

  1 cup chicken stock, or 1/2 cup of stock & 1/2 cup white wine

  1-2 teaspoons curry seasoning, season to taste

  ¼ -1/2 teaspoon chili flakes, or to taste depending spicyness

  1 cup red pepper and green peppers, cut into small chunks 

  1/2 cup red onion, cut into small chunks

  1 1/2 cup heavy cream, can use coconut cream 

  1/2 cup softened cream cheese

  3/4 cup parmesan

  1 cup chopped baby spinach leaves or fresh parsley

  
  

  (We added a cup of hot, cooked whole baby carrots to our recipe at the same time as the peppers)

  
  

  Instructions 

  Heat sun dried tomato oil with butter in a cast iron skillet.

  
  

  Season thin cut chicken breasts with salt and pepper, placing each piece of breast in hot skillet cooking for 2-3 minutes on one side until golden. Then, flip and cook for 2 more minutes. Remove from pan. Do not over cook, they may seem still under cooked but they will finish in the sauce.

  
  

  Add minced garlic and cook until fragrant, 30 seconds. Add stock/wine and deglaze the skillet, removing bits that stuck to the bottom for flavor. 

  
  

  Season skillet with curry seasoning, salt, pepper, and chili flakes. Stir for almost 1 minute to bring the roasted flavors together. Add cream cheese and stir until mixed into the liquid. 

  
  

  Stir in heavy cream and parmesan. Add peppers, red onions and spinach, return chicken breasts to the skillet, Turn off stove and cover skillet to allow the spinach to wilt and the pepper will steam to semi-crunchy, about 5 minutes. 

  
  

  Serve Warm with Injera Bread.

  
  

  

  
  

SMASHBURGER Taco

 The princess and Uncle Parker thinks we need to have a new “Taco Tuesday" post and they wanted to share their creation of the SMASHBURGER TACO, (the newest, hottest videos trending all over Facebook). They were actually really good. Check out all the videos and choose one to try, you can’t go wrong… here is our favorite:  https://fb.watch/EQOnCSAxXw/?fs=e

"Injera Bread" (Ethiopian flat bread)

 Sourdough Saturday... A few years ago, here on this blog we featured a series of “Around The World” challenges and we have decided we want to try that challenge again this year, so to kick off the New Year with our first challenge We made Injera Bread. 

It is a sour, spongy, flatbread made from fermented Teff flour (sourdough) and is listed as a staple in Ethiopia living.

Traditionally, people say it has a unique, slightly nutty and tangy flavor with a porous texture that is good for soaking up sauces, making it the reason why they use it as a utensil or plate. We found this to be very true. We really didnt care for it just plain, but when we used it to scoop up the "Garlic Butter Chicken & crunchy vegetables" it was really tasty. It's naturally gluten-free and vegan, making it a nutritious and versatile part of their daily diet.

   

We Loved and followed the photos and recipe from "The Daring Gourmet", so if you want to try it, here is the link: https://www.daringgourmet.com/authentic-injera-ethiopian-flatbread/#recipe.

And keeping with the traditional way of eating this flat bread, we served it along side our pan full of Ethiopian “Creamy Curried Chicken” (see post on January 7, 2026) and ate with our fingers using the bread as our utensils.