The Ultimate Sugar Cookie - Secret Recipe Club

It's hard to decide what I like most about Secret Recipe Club...reveal day or choosing which recipe to make from my assigned blogger.  If I had to pick, I think it would be looking through the recipes of the blogger I am assigned for the month and deciding on a recipe.  This month, I was assigned Heavenly Treats and Treasures.  Check out her blog, she has beautiful photography and a wonderful selection of recipes.

Do you have a favorite cookie?  Mine is probably chocolate chip but a close second is a good sugar cookie.  When I came across the recipe for ULTIMATE Sugar Cookie, I stopped searching and bookmarked the recipe.

Why is this recipe the Ultimate Sugar Cookie?  The secret ingredients are cream cheese and melted butter.  The cream cheese, I totally get but melted butter just seems counter intuitive to cookies.  The results a slightly crispy, yet creamy sugar cookie!

 The Ultimate Sugar Cookie:
Yields about 18 large size cookies

Ingredients:

2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus about 1/3 cup for rolling
2 ounces of cream cheese (cut into eight pieces so it's easier to incorporate)
6 tablespoons unsalted butter, melted and still warm
1/3 cup canola oil (or vegetable oil)
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract

Directions:

•  Adjust oven rack to middle position.  Preheat oven to 350 degrees F.  Line three baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda and salt together in a medium bowl.  Set aside.
• Add 1 1/2 cups sugar and cream cheese to a large bowl.  Pour warm butter over sugar mixture and whisk until combined.  Add vegetable oil and whisk again until incorporated.
• Add egg, cream, vanilla and whisk until smooth.
• Add half of flour mixture and gently mix in with a spatula or wooden spoon until almost incorporated, then do the same with the remaining flour.
• Measure 1/3 cup sugar into a bowl.  Using about a 2" size scoop (approximately 2 1/2 tablespoon size), scoop cookie dough, drop into hands and roll gently into a ball.  Working in batches, roll balls of dough in the sugar to coat evenly and then space a few inches apart on cookie sheets.  There will be enough room for 6 large cookies per sheet. 
• Using bottom of a drinking glass or a measuring cup, flatten each cookie so it is about 3" in diameter.
• Sprinkle top of each cookie with additional sugar
• Top with colored sprinkles if desired.
• Bake one sheet at a time, just until edges are barely beginning to turn golden - about 12-13 minutes.  Rotate cookie sheets halfway through baking time.
• Remove pan from oven, and allow cookies to cool 2 minutes on the sheets on a baking rack.  Then, slide cookies on parchment paper off sheet to the rack and allow to cool.

Honey Corn Muffins - Club Baked

I grew up making those little Jiffy mixes.   Sometimes it was the cake mixes and other times it was the corn muffins.  I think it was the next step up from the Easy Bake Oven.  The authors of Baked Explorations describe our recipe for this month's Club Baked as their favorite, similar to the Jiffy mix, not overly sweet and light in texture.

I made these last week with our first bowl of fall chili.  They're delicious with just a little butter or the addition of drizzle of honey.  They have a nice tender crumb and the edges turn a beautiful golden brown.  Next  time I am going to try these as corn bread in my cast iron pan.

Want to make these yummy muffins?  You'll find the recipe over at Karen's blog, Karen's Cakes & More.  Karen's hosting this month's recipe and also is our leader in Club Baked.  You can find the links to the other Club Baked bakers muffins here!

Next up for Club Baked, Carrot Coconut Scones on 11/1.  November?  Crazy that it's almost November!  That means the holidays are just around the corner and Club Baked will be taking a break until January!!

I am linking these to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday!

Penne with Butternut Squash and Goat Cheese

Here in Nebraska we quickly went from summer into fall, or almost winter, this week.  The low was in the upper 20's the past two nights.  The trees are a beautiful golden hue and the leaves are falling quickly.

 I love the flavors of fall; pumpkin, squash, apples and pears.  Butternut squash has been in our CSA bag the past couple of weeks.  Butternut squash is so versatile.  It can be sweet or savory and easily makes for a hearty meal.  I had a log of honey goat cheese that needed to be used up.  This recipe gave me the opportunity to do just that.  To offset some of the sweetness of the cheese, I added about 1/2 pound of Italian Sausage to this dish.  I didn't have any walnuts, so omitted those.  This dish just defines comfort food!

What's your favorite fall food?

 

  Penne with Butternut Squash and Goat Cheese

Recipe Courtesy of Giada De Laurentis

Ingredients

• Vegetable oil cooking spray
• 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
• 1 onion, diced into 1/2-inch pieces
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 1 pound penne pasta
• 1 cup (8 ounces) goat cheese, crumbled
• 1 cup coarsely chopped walnuts, toasted
• 1 packed cup chopped fresh basil leaves
• 1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

I am linking this to On The Menu Monday, Make It Pretty Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

From The Good Life

It's hard to believe a year ago we were frantically packing in preparation to move.  When Tim and I began looking at our house, we knew one of the first things we wanted to do after we moved in was to add some landscaping.  This house had virtually no landscaping.  There was one small tree and two, almost dead, petunias in the front of the house.  

Each week, during the summer, our homeowners association awards "Yard of the Week"
A little over a week ago, Tim and I were surprised with this sign in our yard.

A Tribute to Daniel Saraga - Smores Bars

Today's post is a special one.  It's a tribute to fellow Secret Recipe Club member, Daniel Saraga. Daniel died suddenly on September 14th.   I first "met" Daniel in June 2011 when I had his blog the Haggis and the Herring as my assigned blog for SRC. I made Daniel's very tasty Crunchy Roasted Potatoes and Carrots.  Daniel was a wonderful fellow SRC member, always taking time to comment on everyone's posts.

Daniel's wife Meredith, posted this eulogy shortly after his funeral.  What a beautiful tribute to the man she loved so dearly.  I can only imagine how difficult it must have been to compose.

Today, the Secret Recipe Club members are posting Daniel's recipes.  I hope you'll take the time to check out some of these recipes and participate in a random act of kindess today in memory of Daniel.

I've seen lots of versions of Smores bars on the blogsphere. Until now, I have resisted trying them because I just knew they would be amazing and one of those desserts where you can't eat just one piece. I was right, these Smores Bars are so delicious and for sure you won't be able to eat just one.

 
S'mores Squares
Recipe Courtesy of the Haggis and the Herring

1/2 cup unsalted butter (at room temperature)
1/2 cup sugar
1/4 cup brown sugar (lightly packed)
1 egg
1 tsp vanilla
1-1/3 cups flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 100g flat slab bars of milk chocolate (do not break)
1 jar (213g) marshmallow fluff (not melted marshmallows)

1. Preheat oven to 350F.
2. Cream butter sugar and brown sugar using an electric mixer on medium-high.
3. Add egg and vanilla, and continue to mix for five minutes, until the mixture is fluffy.
4. Add flour, graham cracker crumbs, baking powder and salt, and mix on low until fully combined (2-3 minutes).
5. Grease an 8-inch square baking pan and press half of the dough evenly into the bottom (about 1/2-inch thick).
6. On top of the cookie mix, place the two chocolate slabs side-by-side, and top the pan with the marshmallow fluff, spreading evenly across.
7. Flatten the remaining dough into small/flat circles, one tablespoon at a time. Place the dough on top of the marshmallow layer.
8. Bake on the center rack 30-35 minutes, until lightly browned and let cool completely before cutting into bars.

Mostly from the Christine Loueiro, the Toronto Star.

Peach Caprese Salad

Until recently I thought caprese only referred to those lovely salads of tomato, basil and mozzarella.  When in fact caprese refers to something that comes from the style of the island of Capri, off the coast near Naples, Italy.   Most commonly used in the United States to refer to the Caprese Salad.  During the summer months when tomatoes are beautiful and plentiful, we enjoy Caprese Salad several times a week.  A few weeks ago, our CSA basket included some of the most delicious Missouri peaches I've ever eaten.  Having bookmarked this recipe for a Peach Caprese Salad, I decided to see how it stacked up to the tomato version we enjoy so often.  This beautifully color salad is a wonderful combination of tang from the vinegar and sweetness from the honey. 

Georgia Caprese Salad with Lime Vinaigrette
Adapted slightly from Southern My Way by Gena Knox – serves 4

Vinaigrette:
Juice and zest of 1 lime
1 tablespoon champagne or white wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon water
½ teaspoon salt

Salad:
4 ounces tiny water-packed mozzarella cheese balls
4 ripe peaches (southern if you can find them), unpeeled, each cut into eight wedges
Freshly ground black pepper to taste
6 tablespoons fresh basil leaves, torn into pieces
3 tablespoons fresh mint leaves, torn into pieces

Prepare the vinaigrette by combing the ingredients in a glass jar with a screw top lid. Shake well to combine and set aside. Cut cheese into 1-inch pieces (or leave whole if they are small balls) and gently toss with the peaches. Add the vinaigrette and toss again gently. Add a little freshly ground black pepper and the basil and mint pieces. Serve right away.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Heartland Turtle Bars - Club Baked

It's Club Baked time and it's my turn to host!!   Our leader, Karen asked me to choose a recipe from the Cookies and Bars section of Baked Explorations.   Heartland Turtle Bars?   I've never lived anywhere else but the Heartland.  Check! The book says the original recipe for these came from a Minnesota church cookbook and my husband is from Minnesota. Check!  Heartland Turtle Bars it is!

The recipe calls for a 9 x 13 pan.  Not wanting to have quite that much dessert in the house, I cut the recipe in half and used a 9 x 9 pan.  These remind me of Magic Cookie bars, with a homemade caramel topping in place of the Sweetened Condensed Milk.  Although there are several steps and some cooling time in between steps, this is a relatively simple dessert to make.  These bars are delicious, rich in butter and chocolate.  Need I say more?

Heartland Turtle Bars

Servings: 24 bars

For the bar topping and base:

1 and 1/2 cups all-purpose flour

1/4 teaspoon salt

3/4 teaspoon baking soda

1 cup firmly packed dark brown sugar

1 and 3/4 cups rolled oats

1 cup (2 sticks) unsalted butter, melted

1 cup toasted pecans, chopped into large pieces

1 and 1/2 cups chocolate chips

For the caramel filling:

1/2 cup firmly packed light brown sugar

10 tablespoons ( 1 and 1/4 sticks) unsalted butter, cut into cubes

2 tablespoons heavy cream

Directions: 

1. For the bar topping and base: Preheat the oven to 350 degrees.

2. Butter the sides and bottom of a 9-by-13-inch glass or light colored metal baking pan.

3. Line the pan with parchment paper so that the paper overhangs the pan on two sides.

4. Butter the parchment.

5. In a medium bowl, whisk together the flour, salt, and baking soda.

6. Use your hands to rub in the brown sugar.

7. Add the oats and stir until the ingredients are evenly combined.

8. Make a well in the center of the dry ingredients, then pour in the melted butter and stir until

the entire mixture is wet and combined.

9. Spread two-thirds of the mixture across the bottom of the prepared pan and bake for about 10

minutes.

10. Remove the pan from the oven to cool (but leave the oven on).

11. Sprinkle the pecans and chocolate chips across the cooled crust.

12. For the caramel filling: In a medium saucepan over medium-high heat, melt the sugar and

butter together.

13. Bring the mixture to a boil and boil for 1 minute, stirring constantly (the caramel will begin

to darken at this point).

14. Remove the pan from the heat, stir in the cream, and pour the caramel directly over the

chocolate pecan layer.

15. Use an offset spatula to evenly distribute the caramel.

16. Sprinkle the remaining oatmeal mixture onto the caramel and bake for 10 to 12 minutes, or

until the top is golden brown.

17. Let the bars cool in the pan for about 15 minutes, then place the pan in the refrigerator and

chill for 1 hour to firm up.

18. Cut and serve.

You can find the links to the other Club Baked members Heartland Turtle Bars here.  Next up for Club Baked, Burnt Sugar Bundt Cake with Caramel Rum Frosting.

I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday.