Family Around the Table

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Cowboy Cookies #Cookielicious

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I have made these cookies for many years now and I honestly don’t know why they are called cowboy cookies. Hearty enough for a cowboy working on the range, maybe? It’s a recipe I got from a friend. This is a cookie I often include in my holiday tins or trays for neighbors and friends and they are well received. I, personally, think these are better the day after you bake them but that opinion is certainly up for discussion. My boys enjoy helping me make them, as well as being official taste testers. Who wouldn’t want to taste test a cookie full of flavor that includes chocolate chunks, coconut, pecans and oats? Perfect with a tall glass of ice cold milk.

Cowboy Cookies
Cowboy Cookies

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Cowboy Cookies #Cookielicious

Cook Time: 15 minutes

Yield: 2 1/2 dozen large cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon balking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 1 cup semi-sweet chocolate chunks
  • 1 cup chopped pecans
  • 1/2 cup shredded coconut

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, beat softened butter, brown sugar and granulated sugar with mixer on high-speed until pale and creamy, about 3 minutes. Reduce speed to medium and add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture, all at once, beating until just incorporated. Beat in oats, chocolate chunks, pecans and coconut until mixed.
  4. Using a 1 1/2-inch scoop drop dough onto baking sheets spacing about 3 inches apart. Bake at 350 degrees F. for 12 - 15 minutes, until center is set and edges begin to brown. Remove from oven and cool on baking sheet 2 minutes. Remove to wire cooling rack to cool completely. Store in airtight container.
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Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.

Chocolate Chip Pumpkin Bread #SundaySupper

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Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread

Pumpkin is the quintessential fall flavor. Many people wait, anxiously, for that tinge of coolness in the air to make something with pumpkin. My Mom loved this pumpkin bread recipe. It gave me great pleasure to know how much she enjoyed it. Whenever I would visit her in the fall she would ask me if I brought her pumpkin bread. I started bringing it to her regularly. It always put a smile on her face. She devoured it!

Originally, the recipe made 6 mini loaves but I converted it to make 2 regular size loaves. The mini loaves are perfect for gift giving or to give your guests at a dinner party to take home. I prefer using milk chocolate chips but semi-sweet or bittersweet would be good too. I do not use an electric mixer for this recipe. With the amount of sugar and flour, I find it easier to mix by hand with a wooden spoon. Less messy too. Over-mixing will make the bread tougher too. Chocolate chip pumpkin is a flavor combination that will surely become a favorite in your home.

 

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Chocolate Chip Pumpkin Bread #SundaySupper

Yield: 2 regular size loaves (8 servings each) or 6 mini-loaves

Ingredients

  • 3 1/2 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2 stick unsalted butter, melted and cooled slightly
  • 1 (15 ounce) can 100% pure pumpkin
  • 2 eggs, beaten
  • 2/3 cup water
  • 1 cup chocolate chips, semi-sweet, milk or bittersweet
  • Cooking spray

Instructions

  1. Spray 6 mini loaf pans or 2 9x5-inch loaf pans with cooking spray.
  2. Preheat oven at 350 degrees F.
  3. In a large bowl mix together flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves. Pour melted butter, pumpkin, beaten eggs and water on top of dry ingredients. Mix until combined. Add chocolate chips and stir gently. Pour the mixture into prepared 6 mini loaf pans or 2 9x5-inch loaf pans until each is 2/3 full.
  4. Bake at 350 degrees for 45 to 50 minutes for mini loaf pans or 65 to 70 minutes for larger pans.
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Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate Chip Muffins

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Chocolate Chip Muffins

I made these on a whim. My kids love chocolate chip muffins and in my quest to make more from scratch and less from boxes, as well as this challenge to try new recipes, I found this recipe on www.dishesanddustbunnies.com and adapted it for our tastes. Rather than semi-sweet chips, I used milk chocolate chips. I also cut back on the amount of vanilla. Originally the muffins were sprinkled with coarse sugar but that’s not something I buy or would use so I used regular sugar.

These muffins are bursting with chocolate. Melt the butter and let cool while you prepare the other ingredients. While they are moist and sweet, they are not too sweet. Warm, with a little butter and they are a perfect addition to a breakfast spread or brunch. They are also a great grab and go breakfast or mid-morning snack. So, now I present the week 23 recipe in the 52 week new recipe challenge….

 

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Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 muffins

Chocolate Chip Muffins

Ingredients

  • 2 3/4 cups all purpose flour
  • 1 tablespoon+ 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 2 cups semi-sweet chocolate chips (I used milk chocolate chips)

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Using cooking spray coat a 12 cup muffin pan covering the top of the pan too, so the muffins don't stick. Place paper muffin cups into the pan.
  3. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. Stir in 1 3/4 cups of the chocolate chips.
  4. In a separate bowl, combine the cooled melted butter, eggs, milk and vanilla, making sure the eggs are well incorporated. Pour the wet ingredients into the dry and stir just until combined. Don't over mix or muffins will be dense. You want them moist and fluffy.
  5. Evenly fill each section of the muffin pan, about 2/3 full. Sprinkle the tops of each muffin with remaining chocolate chips.
  6. Bake at 475 degrees F. for 7 minutes, then reduce heat to 375 degrees F. and continue to bake an additional 15 to 20 minutes until toothpick inserted in center comes out with a few crumbs. Remove forgiven and cool in the pan for 5 - 10 minutes.
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Adapted from www.dishesanddustbunnies.com

Chocolate chip muffins are a great grab and go breakfast or snack.

Mini Chip Pound Cake

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MIni chip pound cake is perfect for many occasions!I’m trying to catch up after having surgery a few weeks ago. While I haven’t posted in a while, I have been trying new recipes and hope to be caught up soon. This is the recipe for week 8 of the 52 Week Recipe Challenge. This Mini Chip Pound Cake is a recipe I’ve wanted to try for a long time. I’ve had the cookbook, Favorite Brand Name Bake Sale Recipes, for many years and have enjoyed other recipes from it. I made it for a pot luck function at our school just before my surgery. It was delicious and well received. It would also be a great dessert for Sunday dinner. Pack up any leftovers in lunch boxes. This would also be great on a dessert buffet for a backyard barbecue or holiday open house.

This photo was taken before I sprinkled the powdered sugar. You could also make a powdered sugar or cocoa and sugar glaze. I got a number of compliments on my Bundt pan. It’s one of my favorite shapes and I use it often. This recipe can also be made in two loaf pans. I may try that next time to give as gifts at the holidays.

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Mini Chip Pound Cake

Cook Time: 1 hour

Yield: 16 servings

Mini Chip Pound Cake

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 3/4 cup milk
  • 2 cups (12 ounce package) Mini Chocolate Chips - I used Nestle
  • Powdered sugar

Instructions

  1. Preheat oven to 325 degrees F.
  2. Combine flour, baking powder, and salt in a small bowl. Beat sugar, butter, and vanilla in a large mixer bowl until well blended. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in mini-chip morsels. Pour into greased and floured (I used Pam for Baking) 10-inch Bundt pan or two greased and floured 9 x 5-inch loaf pans.
  3. Bake in a preheated 325 degree F. oven for 1 hour to 1 hour 10 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; serve warm or cool completely on wire rack. Dust with powdered sugar before serving.
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Double Chocolate Brownie Skillets

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Double Chocolate Skillet Brownies
Double  Chocolate Skillet Brownies

My brother was visiting for Valentine’s Day and we were having dinner at home. Valentine’s Day, of course, calls for a chocolate dessert of some kind and this brownie recipe fit the bill for recipe number 6 in the 52 week new recipe challenge. This recipe was adapted from a Barefoot Contessa recipe. Originally, it calls for the use of smaller cast iron skillets but last year’s road trip found us in South Pittsburg, TN, home of the Lodge Cast Iron Outlet Store where I purchased these 6″ skillets. While the recipe says it makes 5 servings, using larger skillets yielded 2 skillets but you could still get 4 – 5 servings either sharing or with leftovers. A longer cooking time is required if using the larger skillets. Top with ice cream, we used vanilla but mint chocolate chip, vanilla fudge swirl, peanut butter or your favorite would also be delicious. A little Hershey chocolate syrup makes it all the more decadent!

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Double Chocolate Brownie Skillets

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 - 5 servings

Ingredients

  • 1 stick unsalted butter
  • 1 cup semi-sweet chocolate chips, divided
  • 1 1/2 ounces unsweetened chocolate, chopped
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup plus 1 tablespoon all-purpose flour, divided use
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Ice cream, chocolate syrup, nuts and other toppings, if desired

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large, heat-proof bowl over simmering water, melt butter, 1/2 cup chocolate chops and chopped, unsweetened chocolate until smooth. Set aside and let cool for 15 minutes.
  3. In a large bowl stir together the eggs, vanilla and sugar. Stir the chocolate mixture into the egg mixture until well combined.
  4. In a medium bowl, sift together 1/4 cup flour, baking powder and salt and add to the chocolate mixture, stirring until just combined. In a small bowl, toss together the remaining 1/2 cup chocolate chips and one tablespoon flour and fold them into the chocolate mixture. Divide batter into two 6" cast iron skillets or five 3 1/2" cast iron skillets. Place on baking sheet and bake 25 - 35 minutes (depending on skillet size), taking care to not over bake.
  5. If desired, top warm brownies with ice cream and other toppings for a delicious sundae.
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