Easy Chocolate Sugar Cookies

I've made plenty of sugar cookies, but I've never made chocolate ones. These were a real winner with my grandchildren who said they tasted like brownies, and they would have eaten all of them if I had let them.

I think these are best when they are still warm from the oven, and paired with a cold glass of milk.

The recipe is easy, and the next time I make these, I'll double the recipe. I'm putting them on the list to make when I need a cookie that is fudgy, delicious, and quick to make.

Recipe for Chocolate Sugar Cookies

Ingredients:

1/3 cup sugar
1 1/2 sticks butter, melted
1 3/4 cup packed brown sugar
1 tablespoon vanilla
1/2 teaspoon salt
2 large eggs
1 1/2 cups plus 2 tablespoons flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder

Directions:


 Preheat oven to 350. Put the sugar in a  shallow dish and set aside. In a large bowl, whisk together the melted butter, brown sugar, vanilla, and salt until well mixed. Add the egg and egg yolk, and mix until combined. Add the flour, cocoa powder, baking soda, and baking powder, and mix until just combined.
 Roll the dough into 20-24 balls (about 2 tablespoons each). Roll each ball in the sugar, then place on a lightly greased baking sheet. Flatten slightly with the bottom of a glass. Bake 10-12 minutes.
Transfer to a wire rack.


Adapted from The Baker Upstairs


Enjoy!!

Butternut Squash and Black Bean Enchiladas

I don't know about you, but every time I eat enchiladas, they have meat in them. Either chicken or beef, and I do like them that way.

But I have been seeing so many people talk about how fabulous and delicious butternut squash is that I decided I would try it, along with black beans, in some enchiladas.

This recipe is now a favorite of mine, to make again and again. It is really good, hearty and filling, with a sweet tang from the squash. And it passed a huge test when my son-in-law the true enchilada lover, said it was great and asked for seconds.

Recipe for Butternut Squash and Black Bean Enchiladas

Ingredients:

1 cup red enchilada sauce
2 tablespoons olive oil
2 1/2 cups butternut squash, cut into I/2 inch cubes
1 teaspoon salt
1 teaspoon black pepper
3 cloves garlic, minced
1 jalapeno pepper, seeded and diced
10 oz. can Rotel tomatoes with green chilies
1 1/2 cans black beans, rinsed and drained
1/4 cup cilantro
1 teaspoon cumin
1 tablespoon chili powder
1/2 cup water
10 regular or whole wheat flour tortillas
1 cup shredded Mexican cheese
4 tablespoons chopped green onion

Directions:

Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large rectangular baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut squash, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder, salt, and pepper. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 minutes.

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese.
Cover dish with foil and bake until heated through, and cheese is melted, about 15 minutes.
Top with green onions and serve.

Enjoy!!

Thomas & Friends Spills & Thrills DVD Review and Giveaway #sponsored

When you have four small grandchildren like I do, you start becoming familiar again with popular cartoons and their characters.

Thomas and Friends are some of their favorites, and it's always a fun time when the kids watch him.

It's all aboard for Spills and Thrills with Thomas and His Friends in this fun, new DVD. Bonus features include Biff Bash Bosh Game, Go Go Thomas! Karaoke Music Video, and Guess Who? Puzzles.
And introducing New Engine Porter!

Your kids or grandkids will enjoy this new addition to the fun filled Thomas &Friends DVDs.

We are giving away one copy of Thomas & Friends Spills & Thrills to one of our readers.

a Rafflecopter giveaway


*Limited to US residents 18 years old and above. Giveaway starts Feb. 25, 2014 and ends on March 11, 2014 at 12:01 am EST. Winner will be emailed and has 72 hours to respond before another winner is selected. I was not paid for this giveaway or post. The opinions on this item are 100% mine and may vary from others. The sponsor is responsible for providing the prize. I was sent a product to review for this post.

* I was provided a copy of this DVD for review. All opinions are my own.

Apple Cake Recipe From Smitten Kitchen

One of my very favorite food blogs is Smitten Kitchen. Deb Perelman is such an inspiration, and what I love about her recipes is that they are all completely doable, even for beginning cooks.

This recipe for an apple cake is from the Smitten Kitchen Cookbook. Let me just say that I think this is the most delicious thing I have ever baked. This cake is so moist, so full of apple tasting goodness, and it will fill your whole house with the most wonderful scent.

It is now on my list of fall and winter favorite desserts to make. And it's certainly a dessert that would be welcome for a party or celebration of any kind.

Recipe for Smitten Kitchen Apple Cake

Ingredients:

Butter or nonstick spray for the pan
6 apples (2 1/2 - 3 pounds) McIntosh apples
1 tablespoon ground cinnamon
2 cups plus 5 tablespoons granulated sugar
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 large eggs
1 cup walnuts, chopped (optional)
Confectioners' sugar, to finish

Directions:

Preheat oven to 350 degrees. Butter a 10-inch tube pan, or coat it with nonstick spray. Peel, core, and chop the apples into 1/2 - 3/4 inch chunks. Toss them with all of the cinnamon and the 5 tablespoons  granulated sugar, and set them aside.

Sift the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk together the oil, orange juice, and remaining 2 cups of granulated sugar, vanilla, and eggs. Stir the wet ingredients into the dry ones, then scrape down the bowl to make sure all the ingredients are evenly incorporated. Stir in the walnuts if you are using them.

Pour half of the batter into the prepared pan. Spread half the apple chunks over it. Pour the remaining batter over the apples, and arrange the remaining apples on top.
Bake for about 1 1/2 hours, or until a tester comes out clean, then transfer to a cake rack to cool.
Cool completely before taking cake out of pan and place onto a serving platter. Dust with Confectioners' sugar and serve.

Serves 12-16

Enjoy!!

Giada De Laurentiis' Turkey, Kale, and Browm Rice Soup

I love eating vegetables. I love shopping for them too, and I can't wait until warmer weather, and the Farmer's Markets open up again.

Meanwhile, I have found this wonderfully delicious soup from Giada De Laurentiis' new book. Even if you are not a fan of kale, this delicious soup just might change your mind.

This soup is hearty, healthy, and a really lovely thing to make and eat on a cold winter day.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 5 to 6 large shallots, chopped
• 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
• 1 large red bell peppers cut into 1/2-inch pieces (about 1 1/2 cups
• 8 ounces ground white turkey meat, broken into small chunks
• 1 tablespoon herbes de Provence
• 4 cups low-sodium chicken broth, plus more as needed
• One 15-ounce can diced tomatoes in juice, drained
• 1 cup cooked brown rice
• 1 small bunch kale, coarsely chopped (about 4 packed cups)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup freshly grated Parmesan

Directions:

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and sauté, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

Makes 4-6 servings.

Enjoy!!