Most of my posts are about baking. Well this time I’m throwing in a bit of actual FOOD! It’s easy, quick and easy on the belt and the kids will eat it up (whew).

Preheat skillet with about 2 tbsp olive oil.

Chunk some raw chicken (it’s easiest to cut while still partially frozen) and throw it in the pan. Brown the sides.

While it’s cooking, sprinkle with cumin, chipotle powder, salt and galic to taste.

When done, remove and sprinkle with cheese. Toss into the microwave if you like it melted.

Lastly, top with some of your favorite salsa. Serve atop some yummy rice with a side of warm black beans. This, my friends, will go FAST!

Happy cooking!

January. That was my last post. It’s not because I was angry at post, or post was bad. It’s because…oh, who cares. What matters is I’m here now, lovin’ post. The sweet universe has brought a sweet friend back into my sweet life who has inspired me to write again. Thank you universe for bringing Wade back into my life.

Okay, this is a blog about baking. I have a new recipe that everyone seems to love. It fits right into my lifestyle and is super duper yummy.

Granola Bites

Preheat oven to 350 degrees F and lightly spray a 13″x9″ pan

In one large bowl combine the following ingredients:
1/2 cup peanut butter
1 egg
1 tsp vanilla
3 1/2 cups rolled oats
1/4 cup brown sugar
1/2 tsp salt
1/2 cup mini chocolate chips

Press into prepared pan and bake at 350 degrees for 12 minutes.

Cool completely. Seriously. If you try to cut too early, they will crumble.

When cool, cut into 1″x1″ bites.

These are a great alternative for commercial granola bars!

When I was a yungin, I went to Bill Arp Elementary School and was a proud Patriot. The best thing about it was lunch…yep, I said lunch. It wasn’t gross reheated tasteless fare. Oh, no. Our lunch lady, Ms. Burris I think, was the grand masteress of lunch ladies. And her lunches were the BEST. I couldn’t wait to eat and would savor the days when my brother and I were allowed to ditch the bag and eat off plastic trays in HER lunchroom. The very best thing ever in the whole world was her Peanut Butter Fingers. Any kid would have gladly traded whatever filled his metal lunchbox for this long, narrow, peanut buttery goddess food. Never ever have I been able to recreate this goodness……..until last night. Oh yes boys and girls, I have cracked the code. Well, more like I found the recipe from a 30 year old church cookbook from Indiana. Still, I MADE THEM! Here you are – get fat and happy folks!

Bill Arp Peanut Butter Fingers

Ingredients
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 unbeaten egg
1/ tsp vanilla
1/3 cup peanut butter
1/2 tsp baking soda
1/2 tsp salt
1 cup all purpose flour
1 cup oats

Directions
Preheat oven to 350 degrees F.
Spray non-stick cooking spray (I use canola oil) on a paper towel and wipe the inside of an 8×8″ pan.

Cream butter, add sugars and cream, add egg and cream, add vanilla and cream, add pb and cream.

Mix soda, salt and flour in a separate bowl, then add to creamed mixture. Add oats and stir well.

Bake 35-40 minutes, or until when you gently shake it, it’s firm in the middle.

Let cool for at least 20 minutes before attempting to cut.

Frosting
I didn’t make the frosting, but my brother and I surmise probably confectioner’s sugar, pb and milk.

I won’t even apologize for not blogging in like 2 years. I’ve been stupid busy but that’s no excuse for not putting down my words.

Yah, I did a load of baking over the holidays – mostly cookies of course – but I did turn out a Very Good Chocolate Cake, the recipe of which I downright stole from Edna Lewis and Scott Peacock from the Watershed Restaurant in Decatur, GA. Bitter cake, super sweet and creamy frosting. I used holly from the yard and raspberries for garnish. The best.

I’ve experimented with butter cookies, oatmeal cookies, chocolate cookies… I’ve tested caramel, powdered sugar, chocolate chips… And I even rocked a couple stupendous apple pies. But my best work is always in the simple things: biscuits, snowball cookies and brownies.

Tonight, I’m making my aforementioned snowball cookies which are super easy with minimal ingredients – go on, try it. You won’t be disappointed and just think about how much of a hero you will be to your friends and co-workers. Even the ones you are not that fond of.

Snowballs

Preheat oven to 375 degrees F
3 sticks unsalted butter – softened
3/4 cup powdered sugar
1 tbsp vanilla
3 cups all purpose flour
2 cups mini chocolate chips
1/2 cup finely chopped walnuts

Mix thoroughly the butter and sugar.
Add vanilla and stir.
Add flour slowly, stiring frequently
Add chips and nuts (if using)

Drop by teaspoonful into hand and roll into ball.
Position 12 on a cookie sheet and bake 10 minutes.

Here’s where I get creative. I use a mesh tea strainer and “shake” powdered sugar on the top while they are still hot. It works well, and it’s small enough to contain the disaster which WILL ensue. I promise you will be finding powder in places you wouldn’t expect. But sometimes, it’s a good place!

Happy Baking!

We frequent a lovely farm down the road a piece. It’s called Glover Family Farms, but it was recently taken over by an incredible couple named Joe and Judith. They call the business Love is Love Farm. I love Love is Love. These folks are so down to earth, ha ha. They are quite young, but seem truly committed to farming and carrying on the tradition which most of us take for granted.

Judith is the girl who allows me to sell my cookies on her stand. She’s a doll – and very generous.

So, we went down to the farm tonight and gathered a full bag of goodies including:
lemon cucumbers (they resemble tennis balls, but are sweet and beautiful to eat)
regular cucumbers
onions
garlic
baby potatoes
patty pan squash
honey
blueberries
purple bell peppers (how chic!)
cherry tomatoes
…and the kicker…quail eggs!!!

teeny weeny eggs

The eggs are just adorable. They sell by 50. Hell, you need that many to do anything. So, I came home and I boiled up 20 (yes TWENTY) to make egg salad. They cooked in about 3 minutes then cooled. Then…I peeled them. The membranes are thicker than chicken eggs, so it was a tedious task but they taste just like the eggs from the grocery store and my salad was perfect! I added in garlic and onion, as well as mayo, spicy mustard, salt and pepper. It only made enough for two sandwiches, but I’m excited to eat mine for lunch tomorrow.

OMG, I’m so freaking excited! There is an on-farm market down the road a piece. We are friendly with the owner / operators of said organic market called Glover Family Farms, or Love2Love Farms. Upon a little conversation with my mom, I was invited to bring down and sell my cookies. Holy chocolate chips! Can you believe this? All the day dreaming of the details has NOT prepared me for this.

First, I had to “value” one recipe – Oatmeal Raisin Cookies. Turns out, they aren’t THAT expensive…until you factor in organic ingredients and labor (hey, I have to be cheap AND easy!). Check.

Next, I need to secure packaging. Presto – I work for a packaging company. Check.

Get ready…Next I need to BAKE! Yay. Tonight I finally got to baking in my own kitchen for my first paid cookie gig. I was so excited, and it was the first time I was truly nervous to cook. I made sure everything was super clean, donned my apron and got to work. It’s my simple, but predictable recipe and sure ’nuff, it did not fail. Check.

After packing up the cookies in bags of three, making signage for the table and writing a thank you note for the opportunity, I now send my lover down with my Bundle of Joy!

Excuse me while I take a moment…

“It’s been such a long time” since I made a post. Sorry folks – if you know me at all, then you know I’ve been baking- just not posting. And besides a few recipes here and there, I’ve not been too creative. I’ve cranked out biscuits, chocolate chip cookies and some cupcakes, but nothing earth shattering.

One set of cupcakes recently turned my frown upside down, but not sure my co-workers were so impressed. Who cares! I thought they were tasty. I found some cherry icing at the store and used regular yellow cake batter. I decorated 1/2 the cakes with Twizzler bites and the others with slivered almonds. It was a striking presentation. Unfortunately I took the remainders to class and left them in the trunk – in GA – in an unusually warm Spring. So, it was a cherry pool with some cake mixed in.

BUT – I treated myself and bought a book shaped like and dedicated to fancy cupcakes. That night, D bought me the Cookie Bible! Me-Oh-My there will be a creativity revival – hallelujah!!!

Last night I made classic peanut butter cookies for D, but for a twist, I added mini bitter-sweet chocolate chips. Just the right combination, just the right size and taken from the oven a minute early to keep them moist. The co-workers dug these much more than the cupcakes!

Mom retired – FINALLY!! So to celebrate, my brother, mom’s best friend Lynnedelle, and I threw a fiesta and invited her friends to a yummy party! The menu was incredible…and I contributed zero!

TJ:
Fish tacos (outta this world)
Seasoned chicken and beef

Lynne:
The Party Place
Dip
All the fixin’s
Drinks

Me:
Bought cake (Hey – there were like 30 people!)
Wine – essential. PS: it took my kindergarten teacher sister-in-law to figure out the bottle opener

Denise:
Guacamole
The best enchiladas north of the border

Everyone else:
FUN!

Boy it was a great time. And it was awesome to see my friend Brian.

Oh my – when I want something quick, easy, chocolatey and just perfect, I make these.

1 stick butter
2 cups sugar
1/2 cup milk
1/3 cup peanut butter
3 tbsp powdered unsweetened cocoa
1 tbsp vanilla
3 cups oatmeal
+++++++++++++++

In a heavy sauce pan, melt butter, sugar, milk, peanut butter and cocoa.
Boil for 2 minutes, stirring constantly.
Remove from heat and add vanilla.
Pour into a bowl with oatmeal.
Stir and drop by tablespoonful onto waxed paper.
Place into freezer to cool quickly, or allow to set for 30 minutes.

I bought some Publix butter the other day. It had a recipe for easy-breezy Almond Butter Cookies. Said to frost them, but I’m just saying they were perfect without it.

Here’s the recipe:

3/4 butter, softened
1/2 cup sugar
1 egg
1 tsp almond extract
2 cups all-purpose flour
+++++++++++++++++

Preheat oven to 350 degrees F.
Beat butter and sugar until creamy.
Add egg and almond and beat until creamy.
Gradually add flour until combined.
Roll into 1″ balls and place onto cookie sheet – about 2″ apart.
Dip flat-bottomed glass into sugar and press cookies flat.
Bake 15 minutes at 350 degrees, or until golden brown.
Cool completely.

Makes 3 dozen