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.