Quality Ingredients Wednesday, Jun 1 2022 

Baking and Everyday Life and Recipe , , , , Mary K. Doyle 10:35 am

A favorite cookie in my family is a simple twist on the famous Nestle Toll House Chocolate Chip Cookie. Everyone asks for my version. They say it is special.

I follow the regular recipe with one exception. Well, actually, two. I use chunks of both white and semi-sweet chocolate. I also omit the nuts.

I believe these cookies are so delicious partially because of the two types of chocolate, but mostly, it’s due to the quality of the ingredients. I use sea salt, pure vanilla, and organic sugar, butter, eggs, and flour and chocolate from a specialty chocolate shop (Graham’s Fine Chocolates and Ice Cream) in my town. The cookie is delectable because of the decadent ingredients.

That is the way with life. Exceptional details raise the ordinary to extraordinary.

Original Nestle Toll House Chocolate Chip Cookie Recipe

Ingredients

2 1/4 cups All-Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1 cup Butter (Softened)

3/4 cup Granulated Sugar

3/4 cup Brown Sugar

1 teaspoon Vanilla Extract

2 Large Eggs

2 cups Nestle Toll House Semi-Sweet Chocolate Morsels

1 cup Nuts (chopped)

Directions

Preheat oven to 375 degrees F.

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

*Have you read any of my books? If you have, please, please, please write a review on Amazon. My newest book, Inspired Caregiving, offers a boost to all caregivers-parents, teachers, and those who look after ailing loved ones.

 

Jalapeno Popper Pizza Wednesday, Sep 9 2020 

Baking and Cooking and Everyday Life , , , Mary K. Doyle 3:33 pm

Spicy, salty, smoky, creamy, and chewy. If you like jalapeno poppers, those yummy jalapenos stuffed with cream cheese and wrapped in bacon, I have a twist that you might enjoy at least as much. Jalapeno Popper Pizza was one more tasty use of my crop of jalapeno peppers that I discovered this summer.

Homemade pizza is easy and delicious. It only requires a handful of ingredients, especially if you use prepared dough.

I baked two variations of this recipe. The first one contained healthier ingredients, including low-fat cream cheese and turkey bacon, and was baked on the outdoor grill.

The second one was the real deal with full-fat cream cheese and pork bacon. However, I baked this pizza in a pan in the oven.

I used raw, crunchy jalapenos on the first pizza. The second time around, I sautéed them slightly before adding them to the crust which I preferred.

The healthier pizza was tasty but there’s no argument the fattier ingredients were more satisfying. However, the grill produced the best crust. Had I baked the second pizza directly on the pizza stone instead of in the pan, or on the grill, it would have been perfect.

Temperatures rise up to 700˚ Fahrenheit in my little, inexpensive outdoor grill. That is close in temperature to commercial pizza ovens which range from 700 to 800˚. Both options result in an excellent textured crust.

Traditional indoor home ovens can come close to this if a pizza stone is used. The stone should be placed on the lowest rack in a 475 to 500˚ oven preheated for up to an hour before placing the dough on it.

I baked the second pizza in a pan because it was easier to manage in and out of the oven but have since ordered a pizza paddle, also called a peel. This will enable me to move breads and pastries on and off the pizza stone or grill much more efficiently.

I chose the Weber 6691 pizza paddle because of positive reviews and the rotating handle which allows for easier storage. I bake bread and pizzas often, so I don’t know why I waited this long to purchase such a handy tool.

I tried to be conscious of measurements for you with this recipe but typically I do not measure when cooking for myself and loved ones. Cooking to taste is so very personal. When making this recipe, adjust for the size of the pizza and the preferred amount of cream cheese, bacon, and jalapeno.

Homemade dough or store-bought frozen bread or pizza dough works well for the crust. Some pizzerias sell their dough for home use, as well.

I made my Italian bread dough recipe for the crust. Two thirds of the dough was patted into a 16″ pie pan and the remainder was formed into a few small rolls. I allowed the rolls to rise before baking, but not the pizza crust.

I also baked the crust about 5-10 minutes before adding the toppings. This prevents the toppings from soaking into the dough and making it soggy, which is especially important when using traditional tomato sauce and wetter ingredients such as olives, spinach, and sausage.

I’d love to hear your thoughts and ideas on this recipe and how you improved it for yourself.

***

Jalapeno Popper Pizza

(Makes one 16″ pizza)

  • 4-6 slices of bacon, chopped
  • 6 oz. of cream cheese, softened
  • 2 large or 3 small jalapenos, seeded and sliced
  • pizza dough for a 16″ pizza

Preheat oven to 475˚for at least 45 minutes.

Cook the bacon until crisp. Reserve the bacon grease. Chop into bite-sized pieces.

Sauté the jalapeno slices in a few tablespoons of the bacon grease. Cook until softened. Drain and pat with a paper towel.

Roll or stretch pizza dough into a circle or pat into a greased pizza pan. Bake 5-10 minutes.

Remove the pizza crust from the oven and immediately spread the cream cheese across the crust. Sprinkle on the bacon and jalapenos. Return the pizza to the oven and bake until the cheese is bubbly and the crust begins to brown, about another 15 minutes.

Cool, slice, and enjoy.

*****

Check out my post, Riches to Rags, on St. Francis and the sweet town of Assisi, Italy and also my website for all of my books.

 

Quick Crisp Saturday, Feb 11 2017 

Baking and Cooking and Everyday Life and Family and Health , , , , Mary K. Doyle 11:17 am

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Family cooks have brought about many of our favorite and comfort foods as the result of limited ingredients on hand, rethinking the use of ingredients, and errors in baking. You may know that the original chocolate chip cookie baker intended to make chocolate cookies but the chocolate never melted. The chocolate chip, instead of chocolate, cookie soon topped the list of all-time favorite treats.

I recently purchased a mega box of packaged serving size instant oatmeal forgetting how much I dislike it. Instant oatmeal makes a softer textured dish rather than the chewier old-fashioned version which I prefer.

So what to do with all this oatmeal? Today I turned some of it into a very quick Blueberry Crisp. I didn’t measure but can give you a general guide to follow.

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The simple recipe begins by spraying ramekins or a baking pan with non-stick spray. Toss blueberries or sliced peaches or apples (I used frozen organic blueberries), in a sprinkle of sugar. Fill dishes about 3/4 full. Blend a couple of tablespoons of softened butter and/or coconut oil with each package of instant, flavored oatmeal. (I used maple brown sugar.) If using unsweetened oatmeal, you will need to add sugar. You also may want to sprinkle with cinnamon. Bake at 350 until the topping browns.

Depending on the amount of butter and sugar added, this is a relatively healthy snack or breakfast that literally takes minutes to prepare. You can bake ahead and have them ready whenever you want. Just top with plain yogurt and serve.

(Check out my posts on Mary K Doyle Books or like me on Facebook to see all my posts.)

 

Want Some Bugs with That Cake? Saturday, Apr 23 2016 

Baking and Cooking and Everyday Life and Family and Health and History , , , , , , , Mary K. Doyle 1:04 pm

The concept of red velvet cake escapes me. Don’t get me wrong; I’m a fan of the flavors. But what’s wrong with chocolate cake and cream cheese frosting without dying the cake red?

Red velvet cake requires 2-4 tablespoons of red food coloring to transform the brown chocolate to red. And do you know what that red food coloring is made from? Bugs.

Red food colorants are typically made from chocineal, carmine, or carminic acid, all of which are made from crushed carcasses of a South and Central American insect known as the female dactylopious coccus. It takes about 70,000 insects to make one pound of cochineal.

The Aztecs and Mayans produced the red dye for coloring fabrics as far back as the 15th century. It became popularly used in foods in recent times as a safer alternative to those found to be carcinogenic. Today FD&C Red Dye #40 is also used. This dye is not made from insects but rather coal.

Red food coloring is used in most red drinks and candies as well as red velvet cakes. Check the labels to know for sure.And enjoy those tasty treats.

(Follow my posts on Mary K Doye Books and my Facebook author and book pages)

©2016, Mary K. Doyle

 

 

Cookie Diet and Exercise Program Friday, Dec 18 2015 

Baking and Cooking and Everyday Life and Family and Recreation , , , , Mary K. Doyle 4:06 pm

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I’ve been on a cookie diet. Since the middle of November, I’ve baked and eaten cookies day and night. I use only the finest ingredients—hormone-free butter, unbleached flour, organic eggs, fresh nuts, and—lots of chocolate.

Everyone has their favorites. I try to make them all and test frequently to ensure top-quality. The cookie sheets haven’t been put away in weeks. Double-dipped, shortbread, spritz with white chocolate, chocolate covered chocolate, sesame seed, candy cane, almond, pizzelles, and white and semi-sweet chocolate chip. There are many more I have yet to make.

There’s a considerable amount time and fine ingredients in these cookies. And all that mixing and lifting of heavy cookie trays takes a lot of energy, so I know I’m burning more calories than taking in. Right? I ask you, can this program be wrong?

So many cookies. So little time.

***

Here’s Grandma Roses “S” Cookie recipe, a family favorite. It’s a fragile cookie, and a little tricky to make, but melts in your mouth.

Grandma Rose’s “S” Cookies
2 Sticks Sweet Cream Unsalted Butter (I use 1 1/2 sticks butter and 1/2 stick margarine for a little firmer cookie.)
¼ Cup Powdered Sugar
1 tsp. Vanilla
2 Cups Flour
1 Egg Yolk

Mix ingredients. Mold into “S” shapes. Bake at 325 until set(not brown). Remove from oven. Cool. Sprinkle with powdered sugar until fully coated.

©2015, Mary K. Doyle

 

Good Enough to Eat? Tuesday, Aug 18 2015 

Cooking and Culture and Everyday Life and Family and Health , , , , , , Mary K. Doyle 9:31 pm

For decades I cooked for a full table of family and friends every day. At that time I always had a packed refrigerator and pantry from which to select ingredients.

Now I eat alone most weekdays but can serve a crowd on weekends. This makes keeping fresh ingredients on hand more challenging. If I don’t cook much for a few weeks, excess items may go to waste before using them.

Fortunately, we have some dried, boxed, and frozen foods that have a longer shelf life. Chopped onion and green pepper is available in the freezer section which offers an easy way to use small portions without wasting a whole onion or pepper. Boxed whipping cream and milk may be stored in your cabinets until opened. And some products that we only use in certain recipes, such as buttermilk and tomato paste, are available in powdered form. Mixed with water, they are nearly identical to the fresh product.

Whatever food is used, it’s important to closely watch the date stamped on every item from pancake flour to cottage cheese to avoid illness. However, there is confusion as to what those dates really mean. Unless clearly stated, the date may be the recommended sell date or use by date. And this date may not apply once the product is opened. A good rule of thumb is to toss the food if there is any concern about its freshness to avoid food-borne illnesses. As I tell my kids, “When in doubt, throw it out. We can’t always know by the way a food looks or smells if it is safe to eat.

The US government has some recommendations on their website for common OPENED products. These recommendations are for foods that are stored properly in the inside of a refrigerator – not on the door – at 40° or below. Here are a few of these items and the length of time they may be kept safely (in the refrigerator) after opening:

  • Bacon – 7 days
  • Eggs, raw in shell – 3-5 weeks
  • Eggs, hard-cooked – 1 week
  • Egg, chicken, ham, tuna and macaroni salads – 3-5 days
  • Hot dogs – 1 week
  • Leftovers – 3-4 days
  • Lunch meat -3-5 days
  • Meat, ground -1-2 days
  • Meat, fresh beef, veal, lamb, pork -3-5 days
  • Milk -5-7 days past the date stamp
  • Poultry, fresh – 1-2 days
  • Sausage – Chicken, turkey, beef, or pork -1-2 days

©2015, Mary K. Doyle

 

Nutritious Whole Grains Sunday, Jun 21 2015 

Baking and Cooking and Culture and Everyday Life and Family and Gardening and Health and History , , , , , , , , , , , , , , , , , , , Mary K. Doyle 11:18 am

Did you know that corn is a whole grain? Have you ever tried amaranth?

Whole grains are often recommended for a healthy diet, including the one I posted about in regards to lowering the risk of Alzheimer’s disease. But in order to eat the recommended three servings a day, we need to know what qualifies as a whole grain food.

Food made from whole grain, whether it is cracked, crushed, rolled, or cooked, contain the entire grain seed in its original proportions. It contains the bran, germ, and endosperm.

In the United States, if an ingredient label says whole wheat or whole wheat flour, we can be assured that it contains the whole grain. However, in Canada if the words “whole grain” are not included in the label the wheat may be only 95% whole grain.

The most common whole grains include: amaranth, barley, buckwheat, corn, millet, oats, quinoa, rice, rye, sorghum, teff, triticale, wheat, and wild rice. Amaranth, quinoa, and buckwheat do not belong in the Poaceae botanical family as the others do, but are considered “pseudo-grains” because they have the same nutritional profile.

Amaranth was a staple of the Aztec culture until Cortez threatened to put to death anyone who grew it in an attempt to destroy the entire civilization. The grain has a peppery taste and high level of protein and an amino acid called lysine that is negligible in other grains.

Barley is one of the oldest cultivated grains. Its tough hull is difficult to remove without losing some of the bran but lightly pearled barley is still high in fiber.

Buckwheat isn’t really a grain. It’s actually botanically related to rhubarb. Buckwheat grows well on rocky hillsides.

Bulgur is the result of wheat kernels that are boiled, dried, cracked, and sorted by size. It is high in nutrition and cooks in only 10 minutes.

Corn has the highest level of antioxidants of any grain or vegetable. Most of the corn grown in the U.S. is fed to cattle but also commonly found in foods for human consumption. When corn is combined with beans, the combination of amino acids raises the protein value.

Millet includes several small, related grains commonly consumed in India, China, South America, Russia, and the Himalayas. It’s found in variations of white, gray, yellow, and red and is high in protein and antioxidants. Millet is gluten-free and used in flatbreads, side dishes, deserts and even alcoholic beverages.

Oats contain a fiber called beta-glucan that is effective in lowering cholesterol and has a unique antioxidant that helps protect blood vessels. The more oats are steamed and flattened, the quicker it cooks.

Quinoa, pronounced keen-wah, is botanically related to Swiss chard and beets. It can be found in a light color as well as red, purple, and black. Quinoa should be rinsed before cooking to remove the bitter naturally occurring residue of saponins. It is a complete protein containing all the essential amino acids.

Rice can be found in white, brown, black, purple, and red. It’s one of the most easily digested grains and is gluten-free. Converted rice has added B vitamins making it healthier than white but still lacks the nutrients found in brown and other varieties.

Rye is high in fiber producing a feeling of fullness. To lower glycemic index, look for whole rye or rye berries on the label.

Sorghum, also called milo, thrives where other crops cannot. Although edible and can be eaten like porridge or ground into flour, most of the U.S. crop is fed to animals, made into wallboard, or used for biodegradable packing materials.

Teff has twice the iron and three times the calcium of other grains. It is the principal source of nutrition for over two-thirds of Ethiopians.

Triticale, pronounced trit-i-KAY-lee, is a hybrid of durum wheat and rye. It is easy to grow organically.

Wheat contains large amounts of gluten, a stretchy protein necessary for bread to rise. Bread wheat is considered hard or soft depending on its protein and gluten content. Wheat has many varieties including einkorn, farro/emmer, freekeh, kamut®Khorasan, and spelt.

Wild Rice really is a seed of an aquatic grass rather than a rice. It was originally grown by indigenous tribes around the Great Lakes. Because of its high price and strong flavor it’s usually blended with other rices or grains. Wild rice has twice the protein and fiber of brown rice but less iron and calcium.

(Information from this post was taken from the WholeGrainsCouncil.org. Go to their site for more details.)

 

©2015, Mary K. Doyle

 

Breakfast or an All-Day Snack Sunday, May 17 2015 

Baking and Everyday Life and Family , , , , , , Mary K. Doyle 12:19 pm

Breakfast is the most important meal of the day, but I have a recipe for you that you’ll want to munch on all day long. I’ve been perfecting my granola recipe for more than six months and have it right where I want it. I think you’ll like it too.

Oatmeal is a super food that should be in all of our diets. I don’t mind cooked oatmeal, but can only eat it a couple of times a month at best. Toasted oatmeal is another matter. A sweet, salty, crunchy granola has definitely turned this non-cereal lover into one. The coconut oil and pecans in this recipe makes it healthier yet!

Oatmeal contains two types of fiber: soluble which absorbs water and is fermented by bacteria and insoluble which does not absorb water or ferment. Both have health benefits.

The fiber in oatmeal helps to decrease LDL cholesterol, (the bad cholesterol), as well as high blood pressure and the risk of mortality from cardiovascular diseases. It helps control blood sugar by slowing down digestion time. Fiber also makes us feel fuller longer, reducing overeating and the bulk cleans us out reducing the risk of colon cancer.

Why don’t you give this very quick and easy recipe a try and let me know what you think.

 

Mary Doyle’s Granola

2 cups regular oatmeal – rolled outs*

¼ cup chopped pecans

¼ cup coconut oil, softened

¼ cup butter, softened

½ cup brown sugar, packed

1 teaspoon vanilla

¾ teaspoon salt

Mix the oatmeal, brown sugar, pecans and salt in a bowl. Blend coconut oil, butter, and vanilla. Combine the dry and soft mixtures together. You may want to toss with your hands.

Spread the mixture across a cookie sheet. Bake 350 for about 15 minutes. Turn once or twice during baking. Watch carefully. The granola quickly goes from brown to burnt.

*Do not use instant oats—which is too soft—or steel cut—which is too gritty.

©2015, Mary K. Doyle

 

 

Cinnamon Rolls Friday, Mar 21 2014 

Baking and Everyday Life and Family , , Mary K. Doyle 12:29 pm

If the aroma of fresh-baked bread lures you to the kitchen, cinnamon rolls in the oven will get you running. I have a recipe that works every time. Some patience is required with all yeast breads. You have to let the dough rise twice, but the extra time and simple steps are well worth it.

I mix the dough in a bread maker, but it also can be done in a mixer with bread hooks or by hand. If you don’t use a bread maker, use warm water and allow the yeast to soften in it before adding to the other ingredients. Let me know how your yummy rolls work out.

* * *

Buttery Cinnamon Rolls

Begin by mixing the ingredients for the bread dough. (This dough recipe also makes delicious loaves and rolls.)

  • 1 cup water
  • 1 large egg
  • 3 ¼ cups bread flour
  • 4 tablespoons sugar
  • 1 tsp salt
  • 3 tablespoons dry milk
  • ¼ cup softened butter
  • 1 ½ teaspoons active dry yeast

Allow the dough to rise.

Divide dough into three pieces. Roll each section into an 8 X 9 inch rectangle.

Spread each rectangle with ¼ cup butter. Sprinkle ¼ cup brown sugar, 1 tsp cinnamon, and 1/3 cup raisins if desired, evenly across the dough.

Roll up the dough lengthwise keeping it as tight as possible. Pinch to seal.

Cut into 1 inch pieces.

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Place on greased baking sheet or baking dish.

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Allow to rise for about one hour.

Bake in a 374°F oven for 10 to 15 minutes. Cool. Frost with cream cheese or vanilla frosting.

Cream Cheese Frosting

  • 3 ounces of cream cheese
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1 ½ cups confectioners’ sugar

Mix all ingredients together until smooth. If consistency is too thick, add a couple drops more of milk.

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©2014, Mary K. Doyle

 

Edible Paper Cookie Decorations Tuesday, Dec 17 2013 

Baking and Everyday Life and Holiday and Product Review and Recipe , , Mary K. Doyle 5:29 pm

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I love a good cookie and enjoy baking but I am not very patient when it comes to decorating. My solution this holiday season was to decorate with edible wafer paper made from potato starch, vegetable oil, and USDA approved food colorings. I wanted to see how easy applying the paper would be to dress up an otherwise plain cookie.

I purchased the papers from Fancy Flours, Inc (www.fancyflours.com, 406-587-0118). Their site offers a number of products for baking and decorating as well as excellent recipes for gingerbread and sugar cookies. I chose three of their many different designs. The square and rectangular shaped ones are the easiest to cut out and also the easiest to cut cookie dough to size.

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Use of the wafer paper requires several steps. The directions are as follows: Make the cookie dough ahead and allow it to stiffen in the refrigerator. Roll out the dough and cut to accommodate the shapes of the paper.

When completely cool, frost the cookies with buttercream, royal icing, or fondant. I used fondant on a few of the gingerbread cookies, but I’m not a fan of it. Although it is very smooth, I think it is too thick, too sweet, and not very tasty. The remainder of the cookies I frosted with a mix of confectioners’ sugar and whipping cream. The simple recipe allowed the frosting to remain white and covered the cookies without too much thickness. Once frosted, I froze the cookies until the frosting was completely set.

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After carefully cutting the wafer paper designs, the directions said to brush a light coat of corn syrup on the back of the papers. I found it easier to dab the corn syrup on the cookie, slide the paper over it, brush the edges, and press down gently.

Turn the cookies face down on parchment paper for about 30 minutes to set.

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Turn them over and allow to  completely dry.

Embellish the cookies with piping and sprinkles as desired. The paper is somewhat fragile and requires careful handling but easy enough that I will try them again. My cookies look a bit sloppy, but with a little more patience, next time they could be quite beautiful.

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©2013, Mary K. Doyle

 

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