Sunday, July 26, 2015

Spider Cookies with Chocolate Chips

Spider Cookies in July? One of Tim's coworkers was celebrating her birthday and she loves Halloween.  Kind of fun to look for Halloween ideas in July.  These were fun and easy to make.

Spider Cookies with Chocolate Chips

1 3/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup, plus 24 chocolate chips
1 teaspoon canola oil


  1. Heat oven to 350°F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  2. Beat the butter and sugars in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes.  Beat in the egg, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Fold in ¾ cup of the chocolate chips.
  3. Drop mounds of the dough (about 1 ½  tablespoon each) 2 inches apart onto the baking sheets. Press one chocolate chip, pointed-side down, into the top of each cookie. Bake, rotating the sheets halfway though, until golden brown around the edges, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  4. Place the remaining 1/4 cup chocolate chips and oil in a small microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Dip a toothpick in the melted chocolate and draw legs around the exposed chip.

Sunday, July 19, 2015

Bailey's Cupcakes - Secret Recipe Club

The third Monday of the month brings us to the July edition of Secret Recipe Club.  To find out more about Secret Recipe Club, visit the site here!

This month, I had the pleasure of being assigned The Painted Apron.  Jenna says "I am a little creative crazy, jumping from one project to the next.  Boundaries tend to get in my way so for this blog, “the Painted Apron”, I want to include my favorite creative areas, cooking, party planning, styling, gifts, & painting, and will try not to get side tracked!  It is my sincere wish to inspire creativity in you, give you some jumping off points, and help you enjoy some new creations of your own."  If you're looking for great recipes, party ideas or tablescapes, check out Jenna's blog, you won't be disappointed.

Boozy cupcakes are so fun and make a delicious treat.  These Bailey's cupcakes were no exception.
In Jenna's original recipe, she makes mini cupcakes and frosts with a Bailey's frosting.  I made regular size cupcakes (the recipe made 24) and used a traditional buttercream frosting.

Recipe Courtesy of  The Painted Apron
1 box White Cake Mix
1 box instant Vanilla pudding mix
1 cup Bailey’s Irish cream
1/3 cup  either half and half or  buttermilk
4 eggs
1/3 cup melted butter
Mix dry ingredients together.  Beat eggs and add other wet ingredients and combine with dry.  Mix on medium speed for 2-3 minutes or until thoroughly combined, batter will be thick.  Scoop into paper lined cupcake or mini muffin pans.  Bake according to cake mix directions, and check before time is up, 2-5 minutes, testing for doneness with a toothpick. Do not overbake or they will be dry. 

Sunday, July 12, 2015

Pineapple Glazed Baby Back Ribs

Today was one of those days where you don't want to use the stove or the oven.  Temperatures were in the upper 90's, add in the humidity and it felt like 105.  Hello, Summer!!!

We decided to use the smoker without smoke as an outdoor oven to make these ribs.  It worked perfectly.  In addition, I used the crock pot for Corn on the Cob.  Add in sliced summer tomatoes for a Caprese Salad and we had a perfect summertime meal. 

These ribs are easy and the flavors are delicious.  The rub and glaze give these ribs a nice combination of sweetness and tartness.  Perfect for a summer dinner party, barbeque or a Sunday night dinner!!! 

Pineapple Glazed Baby Back Ribs

Recipe Courtesy of Andrew Zimmern

Ingredient List

  • 3 racks of trimmed baby back ribs
  • 3 tablespoons brown sugar
  • 1 tablespoon sea salt
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 small onion, chopped
  • 1 whole bunch cilantro
  • 1 handful fresh mint
  • 1 fresh Serrano chile

Pineapple Glaze

  • 1 quart pineapple juice, fresh squeezed is amazing and if you have a juicer, use it for this.
  • 1 teaspoon red chile flakes
  • 2 cups sake
  • 1/4 cup brown sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup mirin

Marinate the Ribs

Combine herbs, spices, liquids and seasonings by pulsing in a blender. Rub mixture into ribs, let stand overnight in fridge.

Start the Grill

Prepare a charcoal grill to cook the ribs over indirect low heat, keeping charcoal to one side. When the temperature reaches 275-300 degrees, add the ribs.You will want to keep adding charcoal every 40 minutes or so to maintain a medium low heat of roughly 275 degrees. Grill over indirect heat for 2.5 to 3 hours or until ribs have shrunk back from the rib tips, meat is roasty toasty and fork tender.
Baste with pineapple glaze during last 5 minutes of cooking. Before serving, char ribs for 2 to 3 minutes if you like over high direct heat.

Make the Pineapple Glaze

While you’re grilling the ribs, combine the pineapple juice, red chile flakes, sake, brown sugar, rice wine vinegar and mirin in a small sauce pan. Bring to a simmer and reduce until glaze-y, about 1 hour. Season with sea salt and fresh squeezed lemon juice. Use to glaze the ribs before serving.


Monday, July 6, 2015

Happy Birthday Cupcakes!

Paxton celebrated his 4th birthday last week.  Despicable Me is one of our favorite movies.  Browsing on Pinterest I found these cupcakes.  Cute and so easy to make!

Minion Cupcakes

  • 1 Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
  • 2 Reserve 2 tablespoons frosting. Place remaining frosting in medium bowl; tint with yellow food color. Frost cupcakes with yellow frosting.
  • 3 Use kitchen scissors to cut 1/4-inch circles off both ends of 16 marshmallows to make 32 total rounds.
  • 4 Use reserved frosting to stick milk chocolate candies to marshmallows. Place marshmallow eyes on cupcakes, placing two eyes on some cupcakes and one eye on others. Cut 2 small pieces of licorice rope for each cupcake. Place licorice rope pieces on sides of eyes. Use black decorating gel to pipe a mouth onto each cupcake.