Posted in Dessert

Butter-Thin Sea Salt Chippers

These are Eli’s birthday pick for his baseball team. Buttery, crispy, brown delicate chocolate chip cookies with a hint of sea salt are addictive. In true Eli style, he asked to take these to another level by stuffing them with Vanilla Coconut Cream Icing with chopped up Oreo cookies.


Butter-Thin Sea Salt Chocolate Chippers

By:Bekie A

1 cup of softened salted butter

1 cup of dark brown sugar

1/2 cup sugar

1 egg

1 Tbsp vanilla

1 Tbsp cold coffee

1 tsp of baking powder & soda

1 Tbsp whipping cream or milk

1 1/2 tsp sea salt

1 cup of rolled oats

2 cups plus 2 Tbsp of unbleached flour

1 cup of dark chocolate chips

–Mix together butter and sugar until creamy. Then add in eggs. Mix thoroughly. Add in coffee, cream, and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt, and oatmeal. Add into wet ingredients slowly. Add in dark chocolate chips. For large cookies, use an icecream scoop, and for small, use a truffle scooper (2 Tbsp). Place on a baking stone or double baking sheet.

Bake at 350 for 8-10 min. Cookies will look gooey. Allow them to cool 10 minutes before removing. Optional filling.

Vanilla Coconut Cream Icing

1 1/2-2 cups of powdered sugar

1 tsp vanilla

3 Tbsp salted butter

3 Tbsp of coconut oil

2 Tbsp whipping cream

1/4 cup of favorite crushed cookie, chips, or candy.

Mix together thoroughly. Use 1-2 Tbsp per cookie and too with another cookie.


Posted in Quick

Chipotle-Garlic Hot Sauce

Need a kick in your dip? How about a smokey sauce that won’t run screaming off your chip? The spicy-sweet marriage of chipotle and garlic will be perfect on any Texas dish. Top it on tacos, eggs, chips, enchiladas, or whatever your Texan heart desires.

finally a sauce that matches my personality
because it’s nice to share

Chipotle-Garlic Hot Sauce

By: Bekie A

2 Tbsp of dried cilantro or 1/2 cup fresh chopped

4 garlic cloves

28 oz can of Crushed tomatoes (I like Cento)

1 roasted jalapeño (broil in oven or over stove top) remove the stem and if you prefer mild, remove the seeds as well.

1 roasted poblano or banana pepper  (broil in oven or over stove top) remove stem

1/2 Tbsp smoked paprika

1/2 Tbsp onion powder or 1/4 cup of chopped onion

1 tsp of ground chipotle chili pepper

5 Tbsp of vinegar

1 Tbsp sea salt

Cracked pepper to taste

Place in a good blender/processor and pulse until it becomes a chunky sauce. Serve immediately or store in the refrigerator for up to 2 weeks. This is also a great recipe to can.

Posted in Breakfast, Must Make, Yeast and Quick Breads

Strawberry Basil Cream Muffins

I promised you tons of strawberry recipes and here is one that is a keeper! My kids nicknamed these the “Glorious ones” because they loved these muffins so much. The bits of strawberry with specks of basil make a beautiful display on a cake stand along with the finishing strawberry balsamic lattice glaze.    

 

  
 Strawberry Basil Cream Muffins

By: Bekie A

Dry:

2 1/4 cups of self-rising flour

3/4 cup raw sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 cup of rolled oats

2 Tbsp of raw sugar for dusting

1 cup of diced strawberries (about 6 large)   

Wet:

2 large eggs beaten 

1 1/2 cups of whipping cream mixed with 1 1/2 tbsp of strawberry vinegar ( if you don’t have strawberry vinegar, use regular & add 1/2 tsp of strawberry extract)

1/2 cup of melted ghee or butter

2 tsp of vanilla

1 tsp lemon zest

2 large strawberries lightly pureed with 3 large basil leaves (still chunky-not smooth)  

Directions:

-Whisk together dry ingredients except for the 2 Tbsp of raw sugar and strawberries. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in diced strawberries and stir again. 

Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins. 
Glaze:

1/4 cup melted butter

1 cup powdered sugar

2-3 Tbsp of strawberry balsamic

–Stir together until thin. Lattice with a spoon over the top of the cooked muffins.   

   
 

Posted in Quick

Strawberry Herb Champagne Vinaigrette

Strawberry Champagne? Yes please! My greens look better in pink! This strawberry dressing screams “summer, summer, summer-time” with the girls. Slice some fresh pears, toss in the toasted walnuts, and a sprinkle of feta cheese for one fancy Tea-Room salad. Can’t find champagne vinegar? Don’t stress, now you have an excuse to buy a bottle of champagne. Just reserve 2 cups and set aside in a wide glass jar for 2-3 weeks.Then…🌟BOOM👉👇Champagne Vinegar.   

Hello beautiful!

 

Strawberry Herb Champagne Vinaigrette

By: Bekie A

1/3 cup of honey

1/3 cup of champagne vinegar

2 basil leaves

3 mint leaves

2 tsp of raw sugar

1/3 cup of lemon Olive oil (don’t have it? Add 1 Tbsp of lemon zest or 2 tsp of lemon juice to regular Olive oil)

1/3 cup of regular Olive oil plus 3 Tbsp

1/2 tsp salt

Cracked pepper

4 large strawberries plus 1 separated

-Put all of the ingredients except for the separated strawberry in a blender and purée until smooth. Dice the separated strawberry finely and add to the dressing. 

    

Posted in Breakfast, Dessert, Yeast and Quick Breads

Strawberry Balsamic Scones

Strawberries are in season and sweeter than honey right now. So be prepared for tons of strawberry recipes. My kids are huge fans of scones, especially with a glaze that has a zing-zang strawberry finish.


Strawberry Balsamic Scones

By: Bekie A

2-3 large strawberries diced

2/3 cup of whipping cream

1 egg beaten

1/2 cup sugar

3 Tbsp melted butter

1 tsp salt

1 tbsp strawberry balsamic

2 1/2 cups of self rising flour plus more for dusting/cutting

1 tsp baking powder

2 tsp lemon zest

2 tbsp of milk for brushing top of scones

Mix dry ingredients together first. Mix wet ingredients separate. Do not add the diced strawberries yet. Make a well in the center of the dry ingredients. Pour in wet and stir together gently. Add in diced strawberries with your hands and pat dough into a 2 inch disc. Cut with biscuit cutter. Place on a cooking stone or double cookie sheet. Brush tops with reserved milk. Bake at 400 for 12-15 min until golden. Once cooked, Dip immediately into glaze or spoon glaze over the top. Allow to set 5 minutes.

Glaze

1/3 whipping cream or whole milk

1 cup powdered sugar

1 tbsp strawberry balsamic

1 Tbsp Strawberry Jam

1/2 tsp vanilla

Mix all ingredients together. Whisk until thin.

Posted in Dessert, Must Make

 S’mores Bakery Brownies

Blame it on my friend Gina. After catching a glimpse of a gourmet slice of childhood from a food trailer, I had to recreate this golden beauty that oozed with chocolate and marshmallow. My excuse? My kid’s teachers need love too. You are welcome!

chocolate drama

seriously…
By: Bekie A

S’mores Bakery Brownies

1/4 cup melted salted butter

1/2 cup coconut oil

1 1/2 cup of brown sugar

1 tsp vanilla

1/2 tsp salt

3 eggs

1 cup ground graham crackers (about 4-5 graham crackers processed for 30 seconds)

1 cup of flour plus 3 Tbsp

-Whisk ingredients in the order listed. Scoop 2 cups of batter into a well buttered 8×8 glass pan. Cook for 8-9 min on 350. Remove from the oven. Top with filling. Add remaining batter over the top coating the filling. Bake an additional 8-10 min on 350. Set out to get room temperature. Then place in the freezer for 30 min to an hour before slicing. Keep refrigerated.

Filling

1/2 -3/4 cup of dark choc depending on your love for chocolate!

1 cup of large marshmallow (tear each one in half like the below pic)

1/2 cup broken up graham crackers (about 3-4 graham crackers)

 

Serves 16

Edit  

see…I wrapped them up and gave them away:)
Posted in Breakfast, Quick

Maple-Brown Pancakes with Cinnamon Cream

My Eli loves pancakes. His little chef spirit will not let me make the same kind every time. Therefore, on Sunday mornings, we like to create a new crazy recipe. These are sweet with holiday spice and don’t need any additional syrup. Just top these with Cinnamon Cream and one bite will transform you to a fancy downtown breakfast cafe.

Maple-Brown Pancakes with Cinnamon Cream

By: Bekie A

Wet ingredients:

1/2 cup maple syrup

5 Tbsp melted butter

1/2 cup of coconut milk (or sub regular)

1/2 cup of whipping cream with 2 tsp of vinegar

2 tsp molasses

2 eggs beaten

1 tsp vanilla

2-3 Tbsp of water

Dry:

1/3 cup of brown sugar

2 cups of self rising flour

1 tsp of baking powder

1/2 tsp salt

3/4 heaping tsp of cinnamon

Extra butter for cooking

–Mix together wet ingredients and dry ingredients separately. Slowly whisk in dry ingredients to wet until smooth. Brush an iron skillet with butter on medium low heat. Add 1/4 cup of the batter. Once it begins to bubble, flip over for an additional 30-45 sec. These pancakes will have a crisp buttery edge and slightly brown color from the spices. Serve with fresh cinnamon cream.

 

Cinnamon Cream:

1 1/2 cup of cold whipping cream

2 tbsp sugar

1/2 tsp vanilla

1/2 tsp cinnamon

Add cold cream to a chilled mixer bowl. Turn on mixer to high. Once peaks begin to form, add in sugar, cinnamon, and vanilla. 

Posted in Breakfast, Must Make, Yeast and Quick Breads

Friday Morning Chocolate Chip Cream Muffins

These are possibly the best muffins I have ever created. With their bakery-style finish and buttery texture, my kids voted these “the best of the best.” Because of the decadence, these are reserved for Friday Morning. I call these T-Cake’s muffins because they were first inspired by her Friday morning hunger for dark Chocolate. With a spoon in hand, she helped whisk up the first batch. Here’s to many more Friday Mornings!

 

get in my tummy!

Friday Morning Chocolate Chip Cream Muffins 

By: Bekie A

Dry:

2 cups of self-rising flour

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 cup of rolled oats

2 Tbsp of raw sugar for dusting

1 1/4 cup of dark chocolate chips

Wet:

1/2 cup of egg whites or 2 large eggs

1 1/2 cups of whipping cream mixed with 2 tsp of vinegar

1/2 cup of melted ghee or butter

2 tsp of vanilla

Whisk together dry ingredients except for the 2 Tbsp of raw sugar and chocolate chips. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in chocolate chips and stir again. 

 

 

Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins. 

 

Posted in Breakfast, Gluten Free, Yeast and Quick Breads

GF Quick Quinoa Egg Bread

This is an easy gluten-free sandwich bread. You will have homemade goodness in 30 minutes or less. It’s very hearty; so you can slice it thin and pile it high. It won’t crumble like other gluten-free options. It will hold it’s own.  You can also add in other spices to compliment your main dish.

GF Quick Quinoa Egg Bread

By: Bekie A

1 cup of quinoa flour

1/4 cup brown rice flour

1 tsp salt

1 Tbsp sugar

1/2 tsp baking soda

1 tsp baking powder

2 Tbsp cornstarch

6 large eggs (beaten)

2 Tbsp Greek yogurt

1/2 cup of melted butter or oil of choice (coconut or Olive oil, or ghee will both work)

-Combine wet ingredients and dry ingredients separately. Make a well in the dry ingredients and add in the wet. Combine thoroughly and pour into a buttered 8 or 9 inch bread pan. Bake at 350 for 25-30 minutes until golden.

Store in the fridge to keep fresh. 

 

Posted in Dinner, Quick

No-Cook Cheese Sauce 

I am not a fan of powdered cheese in a box, nor a gelatin mold of processed cheese. However, sometimes I don’t have time to whip up a rue and fancy cheese sauce every time my kids crave Mac N Cheese. This sauce is a fast, yummy, healthier option for Mac N Cheese.

No-Cook Cheese Sauce

By: Bekie A

1/2 cup Greek yogurt

1 tsp onion powder

A pinch of mustard powder

A pinch of red pepper (if preparing for adults)

1/4 tsp turmeric

2 tsp garlic salt

2 Tbsp Olive oil

1/4 cup half n half or whole milk

1/4 cup finely grated Parmesan

1 cup of shredded Colby Jack cheese or smoke Gouda for adult version

Black pepper & sea salt to taste

–Mix all ingredients together thoroughly and set aside. Cook a box of 12 0z rotini or pasta of choice according to directions. Stir in sauce    Immediately once pasta is drained so cheeses can melt. You may add 1-2 Tbsp of butter to pasta before adding the sauce. Salt & pepper to taste.