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Reese’s Cookies Revisted

So I made these cookies for the first time in March. They were amazing. Last week I wanted to make more, and got half way through the process when I realized I did not have enough regular sugar for what the recipe called for. So I ended up doing some tweaking- and somehow came up with a cookie that was twice as delicious as the first batch! It was a total accident- and I thought for sure as I was making them that they would be awful. The dough wasn’t as thick and dry as the first time I made it- in fact, it was similar to the consistency of chocolate chip cookies dough.

The Original Recipe calls for 1/2 cup of sugar and 1/2 cup of brown sugar. What I ended up having was 1/4 cup of sugar and then 3/4 cup of brown sugar. I’m not sure how this changed the consistency of my cookie dough. I might have done something else. But it ended up being wetter than the first go round.

So what I ended up doing was refrigerating the cookie dough over night. The next morning it still wasn’t solid enough to roll into a ball to pop the peanut butter filling into it that way. In fact- the peanut butter filling ended up thinner as well. So what I did was flatten the dough into a round disc, put the peanut butter on top of it, and then put another round cookie on top of it and pressed the edges together- much like a sandwich cookie.

I baked the cookies for 9 minutes. The middles were risen because of the peanut butter. And I let them cook. And they tasted so much better. The peanut butter in the middle was much more prominent this time, and the texture of the cookies was indescribable. They were the best cookies I have ever made- and I seriously thought, the entire time, that it would be a huge disaster!

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Another Ramekin Cobbler — Apple!

It’s been a while- I know. I fail at updates. But life isn’t slowing down as much as I had hoped, which leaves little time for the kitchen. And, when I do have time for the kitchen, I keep not having a camera around for pictures. And I really wanted this blog to come equipped with pictures for the entire process- unfortunately, it seems that isn’t going to happen all the time. And instead of just not updating, I think I’ll start adding in some entries about other recipes I like and things I have tried. This week will likely have a lot of “recipes revisited” because I’ve been reusing some old ones to come up with some improvements and more deliciousness!

This does not come equipped with pictures. I did a quick cobbler the other night in my ramekins. And I just wanted to share with you the process of doing the apple cobbler in the same way I did the Strawberry Cobblers. I used the baked apple recipe from my Mini Apple Pies and just kind of combined the two into dishes of awesome.

The first time that I made cobblers, I used my larger ramekins and they were too large to eat at once- mostly because they were so rich. So this time I filled smaller ramekins and got five different cobblers that are just about the perfect size for one person to eat.

Ingredients for the Cooked Apples

  • 3 granny smith apples peeled, cored, and chopped
  • 1 stick of butter
  • 1/2 cup of brown sugar (more or less as needed)
  • 1 tablespoon of cinnamon (more or less as needed)
  • 1 tablespoon sugar (more or less as needed)

Baked Apple Directions

  1. Melt the stick of butter for the baked apples in a pot. After butter is melted, mix in the brown sugar, cinnamon, and sugar. Give it a taste- see if you need to add more of any of the ingredients.
  2. Place the chopped apples into the pot. Stir it well. Cover it, and let it simmer. Then stir again. Let the apples cook until they have a good taste. You can leave them crisp or soft- depending on your preferences. I like crisp apples, so I didn’t cook mine as long.
  3. Spoon the apples into greased ramekins- as much or as little as you want. Set these aside.

Breading Ingredients

  • 6 slices of bread
  • 1 cup sugar
  • 1 egg, beaten
  • 1/2 stick butter

Breading Directions

  1. Melt butter in the same pot you used to make the baked apples. Leave the left over butter/cinnamon mixture in the pot- it makes a nice taste for the breading..
  2. Remove from heat and stir in sugar and beaten egg.
  3. Tear the bread into small pieces and stir it into the butter/sugar/egg mixture.
  4. Cover the baked apples with the bread mixture.
  5. Bake the ramekins at 400° until the bread is golden brown.

No Bake Cookies

No-Bake Cookies have been one of my favorite treats forever. They have a lot of different names. My friend’s family even calls them kitty litter cookies because of how they look. Chocolate + Peanut Butter + Oatmeal is an amazing mixture, though, and I just felt like it so I made them! This recipe only made twelve. You can double it to get two dozen, but that would have been way too many for just me and my dad. I like a lot of peanutbutter in mine- mostly because I think it keeps them from getting dry and crumbly as they have a tendency to do if you don’t make them just right. These turned out to be really good, moist, and amazing!!!

Ingredients

  • 1 cup of sugar
  • 2 tablespoon cocoa
  • 1/2 stick of butter
  • 1/4 cup of milk
  • 3/4 cup of peanut butter
  • 1 teaspoon vanilla
  • 1 1/2 cups of oatmeal

Directions

  1. Lay out a long sheet of wax paper. You can also spray non stick on some aluminum foil if you don’t have any wax paper. (I was out for some reason.)
  2. In a medium pot, bring the sugar/butter/milk/cocoa to a boil. Do so slowly so that the sugar melts properly.
  3. After it comes to a boil, let it go for one minute. Then stir in the peanut butter and vanilla.
  4. When the peanut butter and the vanilla is well combined with the chocolate, stir in the oatmeal.
  5. With a spoon, drop the mixture onto the paper. This should make 12 cookies (depending on the size, of course).
  6. Let the cookies cool and harden. If they don’t harden the way you would like, you can always refrigerate to help them set.

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Butterscotch Carrot Cake!

This recipe I found on La Casita Inspirada. I had everything I needed to make it except for carrots- so I sent my dad out to buy some when I made it sometime the week before last. Apparently he missed the shredded part- because he brought home whole carrots. The most agitating part was grating the carrots. It took ages- and they are deceptively large. It took all six carrots in the bag to get 2 cups of shredded carrots. But all in all, the work was worth it. I made two in ramekins (because I’m still obsessed with those) and one in a small loaf-type pan. The icing recipe I doubled, because I like a lot of icing. But other than that- this recipe was absolutely perfect as is! So I just followed it directly. My icing was a little runny- but that’s just one of those things I can’t really make. So I poured it on and then stuck it in the fridge to get it to solidify a little.

Cake Ingredients

  • 10 tablespoons butter, softened
  • 2/3 cup brown sugar
  • 2 eggs
  • 2/3 cup butterscotch chips
  • 2 cups shredded carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup milk

Cake Directions

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together.
  3. Add eggs one at a time.
  4. Mix the butter/sugar/eggs until well combined.
  5. Mix together the carrots, spices, flour, and baking powder.
  6. Add the carrots/spices/flour/baking powder to the butter/eggs/sugar, slowly adding milk as you go.
  7. When all other ingredients are mixed, fold in the butterscotch chips.
  8. Spread the batter in an even layer in greased baking dish.
  9. Bake 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
  10. Allow to cool.

Icing Ingredients

  1. 4 oz cream cheese
  2. 1/2 cup milk
  3. 1/2 cup butterscotch chips

Icing Directions

  1. Melt the butterscotch chips slowly in the microwave, stirring regularly to prevent any scorching.
  2. Cream the melted butterscotch and cream cheese together until smooth. Add milk and mix until it nice and smooth.
  3. Spread (or pour) onto the carrot cake

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More Ramekin Fun! Featuring Lasagna!

Here is another recipe featuring Ramekins! I love using them, and basically am going to make everything I can in them. I like that it makes portions that are perfect for one person, which makes it easier to control how much is made (less wasted leftovers) and easier to store in the fridge or to take for lunch to work, etc. This time I tried making some lasagna in them- and they were delicious, better than lasagna that I usually make in the pan. I didn’t do all of this homemade. Instead of making my own sauce, I just added some stuff to canned spaghetti sauce because I didn’t have enough tomatoes to make my own and I was feeling lazy. I was also feeling slightly lazy when writing this entry. It is 2AM after all, and I usually try to do this early in the day and schedule them for later. So I’m sorry if things don’t make sense!

I made half of mine with meat in the sauce, and half without. I’m not a vegetarian, but I prefer lasagna to be all cheese and sauce and noodles. I also saw a recipe online where this was done with round ravioli noodles- but I couldn’t find any at my local grocery store so I went this route. This is great when paired with garlic bread. The garlic parmesan bread that I made a few weeks ago would be even better.

Ingredients

  • Lasagna Noodles
  • Jar of spaghetti sauce (your choice)
  • Bag of shredded Italian blend cheese
  • 1 small container of Ricotta cheese
  • 1 tomato
  • 1/2 of a medium onion
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/4 teaspoon minced garlic
  • Browned ground beef (optional)

Directions

  1. Grease four ramekins
  2. Put your meat on to brown if you’re choosing to include it.
  3. After browning the meat, place it on a plate of paper towels to drain the grease. Set aside.
  4. Pour the jar of spaghetti sauce into a pot, set the heat on low-medium to start warming the sauce.
  5. Dice 1/2 of a tomato and 1/2 of an onion. Stir the tomato and onion into the sauce.
  6. Add the herbs. You can use more or less to taste. I love the taste of herbs. Garlic is also a great additive if you want to add some!
  7. After stirring in the herbs and the tomato/onion, add the browned meat to the sauce.
  8. Break 12 lasagna noodles in half. Place them in a small pot of boiling water. The noodles need to be fairly limp to fit into the ramekin- because they’ll have to bend without breaking.
  9. Add a spoonful of sauce into the bottom of the ramekin.
  10. Sprinkle some of the shredded Italian cheese on top of the sauce.
  11. At this point, take two halves of a lasagna noodle and tuck them into the ramekin on top of the sauce and cheese. This is easily done if you make an X shape (which I figured out half way through making these!).
  12. Spread some of the ricotta cheese on top of the noodles.
  13. Top the ricotta cheese with more sauce and shredded cheese.
  14. If needed- add another layer of noodles/cheese/sauce. If you’re close to the top, go ahead to the next step..
  15. After you have reached the top of the ramekins, cross two of the noodles on top. You can tuck them into the sides and have them pop up- like a lid almost. (Picture after the cut.)
  16. Tuck some ricotta cheese between the “lid noodles”. Top with a little bit of sauce. Then sprinkle a generous amount of the Italian cheese on top.
  17. Repeat steps 9-16 until all ramekins are full! (Do as few or as many as you like, but this recipe is for four.)
  18. Place a baking sheet on the lower rack of the oven, and preheat the oven to 350.
  19. Set the ramekins on the upper rack of the oven.
  20. Bake for about 10-15 minutes- until the cheese on top of the ramekins is very brown.
  21. Remove from the oven and allow to cool.
  22. Turn them upside down on the plate, and then flip them back over (if you want the cheese on the top). They should slide out easily since you greased the ramekins.
  23. Serve with garlic bread!

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