As brave as I think I am in the kitchen, I have never altered a recipe when baking. Yesterday all of that changed.
For the Leftovers Club this month, I was paired with Shaina Wizov of “Take a Bite Out of Boca“. She writes reviews on restaurants in her area of Boca Raton, Florida, as well as sharing her own recipes.
I decided to experiment with these cookies and I am so excited about how they turned out. I used my normal chocolate chip cookie base so the consistency would still be delish. Then I added chocolate chips, butterscotch chips, coconut and chopped pecans. They seemed a little dry right before I was going to add the extras, so I put in some coconut oil.
A few friends tried them and approved, so I will have to try more experiments soon! Shaina, I hope you enjoy my Brave New World Cookie.
A Brave New World Cookie
Adapted from my favorite chocolate chip recipe
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- a few drops of coconut oil
- 1/4 cup semisweet chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup shredded coconut
- 1/4 cup chopped pecans
PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon 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.
One of my favorite things about the Leftovers Club is that it gives me new opportunities to experiment in the kitchen. If you are interested in being part of the club, make sure you visit theleftoversclub.com for more information!
The last month has been such a doozy. The yearbook has been sent and I am happy to have time again!
It is time for the Leftovers Club once again. This month I was paired with Elizabeth Cavallari, the founder of the club and blogger at Food Ramblings. I really appreciate everything she does to organize and coordinate the club, so I wanted to make her one of my favorite treats: Key Lime Bars. If I could pick just one recipe that reminds me of my mom, it would be these. She loves them and gave me this wonderful recipe!
Key Lime Bars
from the kitchen of Julie Hill
2 cups flour
1/2 cup confectioner sugar
1 cup melted butter
Mix the flour & sugar, then add butter. Press crust into a 9 x 13 pan. Bake at 350 for 20 minutes.
2 cups sugar
5 Tablespoons flour
1 teaspon baking pwder
4 eggs, beaten
8 Tablespoons lime juice
green food coloring, a couple drops
Mix sugar, flour, & baking powder. Add eggs, mix well. Add juice & food coloring and pour over crust. Bake at 350 for 25 minutes or until it begins to firm up. Cool a little, cut while warm. Dust with powdered sugar.
You can use lemon juice & yellow food coloring for lemon bars.
If you are interested in the Leftover Club, go here for more info: theleftoversclub.com
I can’t believe it is already time to post for the Leftover Club! May has come and the last week of school at WKU is wrapping up.
This month I was paired with Shashi from Runnin Srilankan. She sent me some delicious Pumpkin White Chocolate bars. Be sure to check out her blog!
My friend Elaina and I baked a recipe she had recently found on Pinterest: Raspberry Crumb Bars. Ryan said they were the perfect combo of soft and crunchy (his favorite type of dessert). I look forward to making this recipe again and experimenting with different types of jam.
Recipe from Cooking Classy
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup rolled oats (old fashioned)
- 1/2 cup packed light-brown sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup raspberry jam, seedless if preferred
Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil.
In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps. Add butter, and using fingertips, work butter into mixture until evenly moistened.
Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread raspberry jam into an even layer over oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer.
Bake in preheated oven until golden brown, about 34 – 38 minutes. Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.
If you are interested in the Leftover Club, go here for more info: theleftoversclub.com
Strawberries are my absolute favorite fruit. Most every time I see a strawberry dessert recipe, I give it a try.
Over the weekend, I watch an episode of Pioneer Woman and she made this Strawberry Shortcake Cake. It was the first thing I thought to make for small group this week. It was a major hit with everyone in the taste department, but kind of ugly.
I tried it again last night so you would have a better example to look at and I knew my coworkers would have no problem taste testing.
Strawberry Shortcake Cake
Recipe from the Pioneer Woman
- 1-1/2 cup Flour
- 3 Tablespoons Cornstarch
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 9 Tablespoons Unsalted Butter, Softened
- 1-1/2 cup Sugar
- 3 whole Large Eggs
- 1/2 cup Sour Cream, Room Temperature
- 1 teaspoon Vanilla
- 1/2 pound Cream Cheese, Room Temperature
- 2 sticks Unsalted Butter
- 1-1/2 pound Powdered Sugar, Sifted
- 1 teaspoon Vanilla
- 1 pound Strawberries
Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.
Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
Leave plain OR garnish with strawberry halves.
IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!
At least one Saturday a month, we have our friends over for brunch. We usually make traditional things like pancakes or french toast, but this week we decided to try something new. I saw this recipe on Pioneer Woman’s show – the Eggberts Sunriser. It had quite a few steps, but totally worth it.
- 8 cups Frozen Hash Browns
- 20 whole Frozen Mini Potato Wedges
- Canola Oil, For Frying
- Salt And Pepper, to taste
- 1 whole Medium Onion, Diced
- 1 whole Green Bell Pepper, Diced
- 1/2 whole Red Bell Pepper, Diced
- 1 whole Jalapeno, Seeded And Diced (optional)
- 1-1/2 cup Diced Ham
- 1-1/2 cup Sharp Cheddar Cheese, Grated
- 4 Tablespoons Butter
- 8 whole Eggs
Fry hash browns and potato wedges in separate skillets according to package directions until golden brown and crisp. Sprinkle with salt and pepper. (May bake in the oven if you prefer). Drain on a paper towel and keep warm.
Heat 2 tablespoons butter in a large skillet. Throw in veggies and ham; toss around for several seconds. Turn off heat and allow to stay in pan.
In four individual skillets (or one very large one) layer:
Veggie/ ham mixture
Place into a preheated 300 degree oven for a minute or two, until the cheese is melted. Remove from oven with an oven mitt, as skillet will be hot.
Melt two tablespoons butter in a nonstick skillet and fry eggs to the specifications of your guests.
Place five potato wedges over the top of the melted cheese, then top with two eggs per skillet.
We also had Loren’s perfect banana bread and some yummy Lemon Blackberry Loaf from my Leftover Club partner, Faye.
Check out Loren’s Insta-video for more from brunch. The next three hours were full of Phase 10. My kind of day.
A few weeks ago, we celebrated Ryan’s birthday with a delicious steak dinner and the wonkiest cake.
We got the meat from a local meat shop. I don’t think we will be able to go back to the regular grocery store. The taste was so much better.
I used my strawberry cake recipe but things weren’t too pretty. It tasted great!
Thank you to Loren for snapping some pics!
It is already time for another Leftover Club post! I joined the club last month to get motivated to try new recipes. I tend to stick with favorites and then never branch out. Let me tell you that you should also branch out with this S’more Cookie. You won’t regret it.
My friend Ashley tried this recipe for a girl’s night we had a few weeks ago. I have made them twice since then. Ryan even requested them for his birthday weekend. These cookies are pretty simple, but taste complicated. The dough is pretty good too.
This month I was paired with Faye Rodriguez from Live Bake Love. Here treats look delicious!
S’more Pudding Cookies
Recipe from Chef in Training
- 3/4 cup butter softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 (3.4 oz) box instant vanilla pudding dry
- 2 eggs
- 1 tsp. vanilla
- 3 sheets graham crackers finely crushed
- 1 tsp. baking soda
- 2 cups flour (may need to add up to an additional 1/4)
- 1/2-2/3 cup mini marshmallows
- 1 cups chocolate chips (I use semi-sweet)
- Cream butter and sugars together. Add in pudding mix and beat until well incorporated.
- Beat in eggs and vanilla until well blended.
- In a small bowl, stir graham cracker crumbs, baking soda and flour until evenly mixed.
- Add the dry ingredient mixture to the wet ingredients and beat until well incorporated.
- Stir in chocolate chips and mini marshmallows until evenly mixed in. Add more if desired.
- Bake at 350 degrees F for 8-10 minutes. You want these cookies to be slightly undercooked. It helps make them extra soft.
If you are interested in joining the Leftover Club, check it out!
This is my first post and first month participating in the Leftovers Club. The club is a way to connect food bloggers by sharing recipes and treats.
My partner was Heather at Sugar Dish Me. Heather has lots of tasty looking recipes on her blog. I am dying to try the recipe for Chocolate Kahula Cookies with a Cafe au Lait Frosting.
I tried a recipe that was new to me, but is one I will be trying again soon- Banana Bread Scones with a Brown Butter Glaze. These were just as delicious as the they look! The texture was a mix between a regular scone and banana bread. And that glaze…. you will just have to trust me that it was divine. I added chocolate chips to half the batch so I could decide which I preferred. Both ways were really yummy. You really can’t go wrong. I hope you enjoyed them Heather!
Banana Bread Scones with a Brown Butter Glaze
Recipe from How Sweet It Is
- 3 1/4 cups all-purpose flour
- 1/3 cup loosely packed brown sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold unsalted butter, cut into pieces
- 2/3 cup buttermilk (I used almond milk)
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup mini chocolate chips, if desired (of course!)
brown butter glaze
- 1/4 cup brown butter
- 1/2-3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together flour, sugar, baking powder, soda, salt and cinnamon until combined. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse little crumbs. I usually take a full 2-3 minutes and do this with my fingers.
3. Make a well in the center and add in buttermilk, vanilla extract and bananas. Mix with a large spoon until a dough forms and comes together – it might be sticky! Add in chocolate chips if desired. Just make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into 6-inch circles on the floured surface. Cut into 6 or 8 wedges, then place on a baking sheet and bake for 10-12 minutes. Top with glaze and serve!
brown butter glaze
1. In a large bowl combine brown butter, vanilla extract and powdered sugar. Whisk until the mixture comes together then add in 1 tablespoon of milk, continuing to mix. I always stir my glazes for a good 3-4 minutes so they really come together. If it still doesn’t appear glaze-like, add in milk 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a tiny bit of powdered sugar until you get the desired consistency.
Click on the links below to see what everyone else made!
I used this recipe for Blackened Snapper to cook the fish we caught on our Deep Sea Fishing trip. We learned from another fisherman on the trip that most times you order snapper from a restaurant, you are probably eating mingo.
- 2 tablespoons paprika
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoons ground white pepper
- 1 1/2 teaspoons ground black pepper
- 1 tablespoon salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 (6 ounce) fillets red snapper or mingo
- 1 1/2 cups butter, melted
- In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
- Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
This meal was amazing. The level of spiciness is really high and I loved that. Ryan and I couldn’t believe how easy it was to make this great dish. I know the freshness of the fish helped too.