The BEST Ribs EVER!
I was so excited to eat these that I didn’t focus well enough on taking the perfect picture!! Please just trust me and make these. I have been making these ribs for YEARS. They are fool proof! Honestly, these are a family favourite. My brother-in-law actually showed me how to make these years ago, but in the many, many times I have made them since, I have figured out a step that takes these ribs over the edge!
Look at these beauties! I think pork is my favourite type of meat. I actually get excited when I decide to make anything pork based. It’s just so yummy!! I always make extra when I’m making ribs. For one, who doesn’t like leftover ribs?? Also, I like to warm these up a bit so that the meat is easier to pull off the bone and make pulled pork. Make some coleslaw and you’d never know you’re eating leftovers.
Initially, I was going to call these ‘BBQ’d Ribs’ because you can start and finish these on the BBQ. But, I do find these can be so fall off the bone that in putting them onto the grill to finish them off, you risk losing your rib meat. Sooo not worth it! On a cookie sheet, under the broiler does the same job and it’s much less risky! Also, being able to do these ribs in the oven makes them a year round recipe!
These ribs are so easy. I’ve made as few as 1 rack to as many as 12! The cook time remains the same. I do like to make my own BBQ sauce for these, but I have used store bought in a pinch. If you have a go-to sauce that you like, use it! It will make getting these onto your table that much easier!
There are no real measurements of the spices that I use on these ribs. It really depends on the amount of ribs you are planning to make. You don’t need to be shy with the spices. The ribs can handle it! Don’t be chintzy!!
A few steps are important in making these the BEST Ribs EVER! You gotta cook them on their side. Cut them in half if they don’t fit into your pan. You also must put a generous inch of water in the bottom of your pan. Finally, you need to seal this pan (I use tin foil, but if you have a good lid that can work too) so that no steam can escape!!
BUT! Here’s the BIG secret to making these ribs perfectly fall off the bone. Ready?? Here it is:
After the ribs have cooked for 1.5 hours at 400 degrees F, shut the oven off AND allow the ribs to cool INSIDE THE OVEN as the oven cools down.
I promise you that your ribs will be perfect Every. Single. Time. Do you want to know how I figured this out? I was making ribs one day and I had to leave the house and didn’t feel comfortable leaving them in the oven unattended. So, I shut the oven off and hoped for the best! It was like a mind-blown moment and I’ve been using this technique ever since!
Enjoy these!!
The BEST Ribs EVER!
Equipment
- Pot or bowl with high sides to hold your ribs in the oven
- Tin foil
Ingredients
Spices For the Ribs
- Salt
- Pepper
- Garlic Powder
- Paprika
- Olive Oil
Instructions
Instructions For Searing Ribs
- Heat broiler on high.
- Season both sides of the ribs liberally with each spice.
- Using olive oil, rub the spices into the ribs, ensuring all areas are covered.
- Sear both sides of the ribs for 3-5 minutes.
- Remove from oven.
Cooking Ribs In The Oven
- Preheat oven to 400 degrees F.
- Place ribs on their sides in a pot or bowl with high sides.*
- Fill the bottom of the pot with about 1 inch of water.
- Place an airtight lid on top of your pot or seal completely with tin foil so that no steam can escape.
- Cook for 1 hour and a half.
- Shut the oven off and allow the ribs to cool as the oven cools down.
- Place the ribs on a lined cookie sheet. Smoother, one side at a time with BBQ sauce.
- Broil each side, allowing the BBQ sauce to caramelize.
Notes
Gluten, Dairy, and Egg Free (Vegan) Cookies!
Okay, that’s a big title. But, to just say these are ‘healthy cookies’ isn’t enough. I was definitely a bit skeptical when I was making these. First, the cookie batter was pretty wet, so I thought they were going to flatten like a pancake! I was a bit worried to use my 2 tablespoon scoop for this reason, but I took a chance. I’m glad I did, because the complete opposite happened! They didn’t flatten AT ALL. At first, I was going to call these a ‘smashed’ cookie, because that’s essentially what I did with the first batch, to help flatten them after they came out of the oven. But, smashing a warm cookie with melty chocolate in it also means that you’re going to smoosh the chocolate everywhere. See? Still tasty, but not so pretty.
The original recipe calls for 1/2 cup of EITHER raisins or chocolate chips. I decided to put 1/2 cup of BOTH raisins and chocolate chips. Also, I used my homemade apple sauce in this recipe which has a bit of sugar in it. I didn’t mind. 🙂 But, unsweetened apple sauce would be great, especially since there’s already sweetness from the ripe bananas and raisins….and chocolate chips.
I had 2 of these almost every night after dinner with a tea until they were gone! They really hit the spot. I am loving finding new recipes to use up all of my bananas and this one will be added to my growing rotation!!
Enjoy!
Gluten, Dairy, and Egg Free (Vegan) Cookies!
Ingredients
- 2 mashed ripe bananas
- 1/3 cup apple sauce sweetened or unsweetened will work
- 2 cups quick cooking oats
- 1/4 cup unsweetened almond milk
- 1/2 cup raisins
- 1/2 cup mini chocolate chips original recipe calls for either 1/2 cup of raisins or chocolate chips - use your own discretion
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Using a 2 tablespoon scoop, place cookies onto a parchment or silpat lined baking sheet.
- Bake for 15 - 20 minutes.
- Allow cookies to cool slightly before removing them from the pan.
Caramel-Glazed Blondies
I love cookbooks. I always have. I’ve accumulated so many of them over the years. When we moved into our new home, I gave a bunch away, but kept the ones that were the most meaningful to me.
A few years ago, my husband gave me an American Girl cookbook. His thought was that my daughter and I could bake together.
Each and every time my daughter wants to bake something or I suggest that maybe we should make something special, she runs to get this book. Today was no exception.
My son is having surgery tomorrow and this morning we had to take him to Sick Kids to get swabbed for COVID-19 to make sure that he’s well enough for the surgery to proceed. The swabbing was not fun. They had to insert what looked like a long, narrow q-tip up both nostrils. It looked really uncomfortable. Of course, they didn’t do both sides at the same time, so he needed to be restrained for them to complete the procedure. He was beside himself. When we got home, my daughter picked this dessert to make for him. We happened to have all of the ingredients, so we went for it.
The first thing I noticed in this recipe is that it is largely made up of butter and brown sugar. The batter is so thick. But, oh so decadent. The recipe takes some time to prepare only because you need the sugar and butter to cool before you add the eggs or you risk scrambling them. You also need to cool the butter/sugar/cream mixture before you add the icing sugar to complete the glaze. Then you need the blondie itself to cool completely before you can add the glaze. Finally, you need to allow that glaze to set at least an hour before serving it or it will be too runny.
But, let me tell you that the wait is so worth it! These blondies are so delicious. They almost have a fudge-like texture. I don’t think I’ve ever eaten a blondie before. For certain, this is the first time I’ve made them. But, I will definitely make these again. Outside of the heavy cream, which I don’t always have in my fridge, the ingredients in this recipe are pretty much pantry staples. Give these a try!! You’ll be happy you did.
Enjoy!
Caramel-Glazed Blondies
Ingredients
Blondies:
- 1/2 cup salted butter original recipe calls for unsalted. Either will work.
- 1 cup firmly packed brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Caramel Glaze
- 1/4 cup salted butter original recipe calls for unsalted. Either will work.
- 3/4 cup firmly packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 325 degrees F. Spray a 9-inch square baking pan with cooking spray and line it with parchment paper, extending it up and over the sides for easy removal.
To make the blondies:
- In a small saucepan, combine the butter and brown sugar and warm the mixture, stirring often, until melted and smooth. Using a rubber spatula, scrape this mixture into a large bowl and let cool.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Add the eggs and vanilla to the cooled butter mixture and mix with a large spoon until smooth.
- Add the flour mixture and stir just until combined.
- Pour the batter into the prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely.
To make the glaze:
- Combine the butter, brown sugar, and cream in a sauce pan over medium heat and warm the mixture, stirring until melted.
- Raise the heat to medium-high and let the mixture boil undisturbed for 2 minutes.
- Remove from the heat, stir in the vanilla, and let cool.
- Stir in the powdered sugar.
- Spread (or pour) the glaze evenly over the blondies.
- Allow to set completely in the fridge for at least 1 hour.
Marshmallow Cinnamon ‘Buns’
I found this recipe as I was searching what to make for our first Easter dinner in Toronto. This was a bittersweet Easter, not only because of COVID-19 and not being able to be with family, but this was the first holiday without my mom. It was really important to me that this first holiday of ours as a little family be as special as it could be under the circumstances.
The original recipe is called ‘Empty Tomb Rolls’, which felt like a pretty weird title for these. Apparently, the symbolism of a large marshmallow represents the body of Jesus. The crescent roll represents the wrapping of Jesus’ body. The melted butter represents the oils of embalming. The cinnamon/sugar mix represents the spices used to anoint Christ’s body. The oven represents the tomb, and the cavity in the bun (once baked) represents the empty tomb.
Whoa. That’s heavy. That’s a lot of symbolism to put on a glorified cinnamon roll. Symbolism aside, I knew I needed to make this recipe because they are so easy to make!! Plus, my kids are crazy about marshmallows, so I figured they’d be a hit. Being a ‘glorified cinnamon roll’ is not a stretch. The marshmallow in these completely melts away (which is why there is a cavity left inside the bun after it bakes), so it creates an ooey gooey cinnamon sugar mixture. It’s yummy.
The original recipe suggests using large pillsbury crescent rolls. Unless you’re going to use those jumbo marshmallows that I’ve seen in the stores, the regular crescent rolls are fine, if in fact, better. When I used the large sized crescent rolls, I had to cut each triangle of dough in two. It was just an unnecessary step when the regular sized rolls already came in triangles of 8 crescent rolls.
This is what it should look like before you place these in the oven. Don’t forget to spray your muffin tin before placing these rolls inside! The most important step at this point is to make sure you’ve sealed the marshmallow inside the dough as well as possible, or it will leak out all over the place.
Some marshmallow leaked out of a couple of mine, but not terribly. These really puff up, but because there is a hollow cavity on the inside, they may fall as they cool. That’s normal.
Look at all that gooey goodness! The shadow in the second photo makes me sad, but shows the ooey gooeyness so well that I had to include it!
Allow these to cool slightly before eating so that you don’t burn your mouth. I do recommend that if you don’t finish these after the first bake, reheat them before eating them again.
Enjoy!!
Marshmallow Cinnamon 'Buns'
Equipment
- Muffin Tin
Ingredients
- 1 package refrigerated crescent rolls (regular size)
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 8 large marshmallows
- 1/4 cup salted butter, melted
- cooking spray for muffin tin
Instructions
- Separate the crescent rolls into eight triangles. Â
- Combine the sugar and the cinnamon together in a bowl. Dip each marshmallow into the melted butter, roll into the cinnamon-sugar mixture and place on a crescent roll triangle.Â
- Pinch dough together around the marshmallow, sealing the edges.
- Dip the tops of each marshmallow wrapped bundle into the remaining butter and then cinnamon-sugar.Â
- Place sugar side up in greased muffin cups.Â
- Bake at 375 degrees Fahrenheit for 10 - 15 minutes or until rolls are golden brown.Â
- Allow to cool slightly.Â
Instructions:
Chicken Paprikash
This was my first time, not only making this dish, but ever hearing about it. I’m always on the lookout for recipes that my kids will like just as much as my husband and I. The first thing that caught my eye was the inviting colour. Kinda reminded me of a rosé sauce, which my kids like. Ding ding! Then I noticed how saucy it was. I love sauce so much. Doesn’t really matter what it is, I will add extra sauce over top. Don’t even get me started on Chinese Dumplings and Sweet ‘n Sour sauce. I could drink that sauce. It’s my vice! I digress… Anyway, this seemed like a recipe I had to try, if not for those two reasons alone!
The original recipe serves homemade spaetzle on the side. I imagine it’s super yummy, but I didn’t have the time to make it. I was debating between serving this with egg noodles or rice. I think either would be fine, but I’m glad I chose rice. The sauce has an earthiness to it because of the paprika that lends itself better to rice, in my opinion. I also warmed up some naan for my husband and kids to help sop up all the deliciousness. It all worked well together.
I did use less onion than the original recipe suggested because I was worried my kids would detect them and be turned off. But, after making it, this dish can handle the amount of onion suggested because you are almost caramelizing them, so they break down quite a bit and almost dissolve into the sauce. Plus, the sweetness from the onions really lends itself to the great flavours in this dish.
The chicken in this dish is cooked entirely in the sauce, so the meat is so tender and moist. It almost melts in your mouth. I served this with roasted broccoli, only because I had some to use up in the fridge and it was so perfect with this dish!! My daughter referred to the broccoli as ‘broccoli chips’, but that’s for another post…
I used 8 boneless and skinless chicken thighs. I love them so much. I didn’t want to be chintzy. I actually think I’ll use more next time. We didn’t have leftovers! Did you know that chicken thighs contain a vitamin that chicken breasts don’t that can help fight off cancer? My brother did so much research when my mom was sick, trying to find anything to help her beat this horrible disease and chicken thighs were among the suggestions. Interesting! Bring on the chicken thighs!
Give this recipe a try! It may become one of your go-tos! It will be one of mine!
Enjoy!
Chicken Paprikash
Ingredients
- 4 tablespoons butter The original recipe calls for unsalted. I only had salted. Either work.
- 2 medium onions
- kosher salt and pepper to taste
- 4 cloves garlic, minced
- 2 tablespoons paprika The original recipe calls for sweet Hungarian paprika. I just used good ol' regular paprika!
- 1/4 teaspoon cayenne Optional. I did not add this because of my kids.
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/8 teaspoon sugar
- 1 pound skinless boneless chicken thighs cut into small chunks I used 8 thighs and could have added even more to the amount of sauce made.
- 1/4 cup heavy (35%) cream
- 1 tablespoon white wine vinegar
Instructions
- Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
- Add the garlic, paprika, cayenne (if using) and cook, stirring, until dark red in color, about 2 minutes.
- Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 more minutes.
- Stir in the broth and sugar and cook until the sauce has thickened slightly.
- Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes.
- Stir in the heavy cream and vinegar. Taste and season with salt and pepper.
The Most AMAZING S’mores Popcorn!
This. Popcorn. Is. AMAZING!!! I’m not even sure I need to write anymore. You gotta try this! It’s just soooo good.
I’ve always loved eating marshmallows in their original yummy state and I’ve always loved roasting marshmallows, but not eating them! They just become too rich. So, as much as I’ve always loved making s’mores at the cottage, I usually make them for others. This is different!! The saltiness of the popcorn helps to break up all that heavy sweetness that comes with a traditional s’more. I think my nieces and nephews will go crazy for this popcorn. I can’t wait to make it for them (unless they make it for themselves first!)!
My kids have the same marshmallow gene as me. My son would eat marshmallows all day if I let him. I knew this recipe would be a hit! I bought a bag of Smartfood buttered popcorn to help save me some time. Initially, I was worried that with all the ingredients and the 1/2 cup of butter that is in the mix, that it would be too much, but it was perfect.
You start out by putting all of the dry ingredients into a big bowl like this:
The original recipe calls for semi-sweet chocolate chips. But, milk chocolate and marshmallows are a match made in candy heaven. So, I bought a big Cadbury Dairy Milk chocolate bar and cut it up into chunks. There’s a full bag of popcorn under all that goodness, by the way. 🙂
Enjoy!!
The Most AMAZING S'mores Popcorn!
Equipment
- Candy Thermometer
Ingredients
- 10 cups store-bought popcorn This equals an entire bag of popcorn
- 2 cups mini marshmallows
- 1 cup milk chocolate chunks The original recipe calls for semi-sweet chocolate chips
- 1 1/2 cups lightly crushed graham crackers
- 1 stick or 1/2 cup salted butter The original recipe calls for unsalted butter, but I didn't have any. I cut back on the salt by half a teaspoon.
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup corn syrup light or golden will work
- 1/2 teaspoon kosher salt If using unsalted butter, increase salt to 1 teaspoon
- 1/2 teaspoon baking soda
- Cooking oil spray to coat a spatula for stirring mixture
Instructions
- Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper or silpat mat.
- Place the popcorn, marshmallows, chocolate chunks and crushed graham crackers in a large bowl; do not combine yet.
- Combine the butter, granulated sugar, brown sugar and corn syrup in a medium saucepan fitted with a candy thermometer. Bring to a boil over medium-high heat, stirring until the butter is melted and the ingredients are completely combined, about 5 minutes.
- Continue to boil the sugar, no longer stirring, until it reaches the firm-ball* stage, 245 degrees F. Remove the sugar from the heat and add the salt and baking soda**.
- Spray a rubber spatula with cooking spray. Immediately pour the sugar over the popcorn mixture and, using the greased spatula, carefully fold all the ingredients together.
- Spread the mixture evenly over the prepared baking sheet and bake until lightly browned and crispy and the chocolate and marshmallows are fully melted, about 20 minutes.
- Remove from the oven and let cool at least 20 minutes before eating. Allow the popcorn to sit for about an hour, so that it can set up completely before covering it to store.
Notes
Cacio e Pepe
Have you heard of this pasta? It’s all the craze during quarantine. It’s basically what I make my kids all the time, but with garlic and pepper added. Something about that pepper, though, really takes this dish to the next level. The more you eat it, the more you want it.
We actually watched Ree Drummond (The Pioneer Woman) make this on the Food Network last week! My husband couldn’t stop salivating afterwards and he was determined to make this for lunch the following day.
My daughter has an aversion to pepper or anything that looks remotely like pepper. I put poppy seeds (which taste like nothing) in one of her favourite salads and she struggled to get every bite down because of it! So, he made the kids’ pasta without pepper and then added some to his dish. He gave me a bite and I really didn’t understand why this pasta was so popular. Until I made it myself….
I love my husband, but he missed many marks when making this dish. First, he didn’t reserve enough pasta water. Second, he didn’t make the sauce with butter (he used olive oil – which is fine, but you know….not as flavourful). Third, he didn’t add enough Parmesan cheese. Finally, he added the pepper on top of his pasta, rather than cooking it into the sauce and pasta. Man, no wonder his pasta sucked….errr, I mean, wasn’t great. The kids loved it, though!
Today, I decided to make it for lunch as my husband and the kids were outside gardening all morning. Everyone was happy and both my daughter and my husband went back for seconds!!
Adding the pasta water to this dish is SO VERY IMPORTANT!!!! You need the starch from that water to help bring this sauce together. Otherwise, the flavours won’t cling to the pasta and the dish will taste bland. Also, it’s really important that you grate lots of cheese beforehand. Don’t just grate the cheese over the pasta. You’ll likely not add enough doing it that way. Of course, if you buy pre-grated, then you don’t have to worry! 🙂
Enjoy!
Cacio e Pepe
Ingredients
- 1 pound spaghetti
- 6 tablespoons butter
- 2 cloves garlic, minced
- freshly ground black pepper Add as much as you would like, but consider adding more to this dish than you would normally add to a 'regular' dish.
- 1 1/2 cups parmesan cheese I grated about 2 cups. You can never have too much cheese!
Instructions
- Bring a large pot of water to boil. Add a generous amount of salt before adding the pasta to the pot. Cook until the pasta is al dente, or still has a little bite. Reserve 2 cups of the pasta water.
- Do NOT rinse the pasta!
- Melt 3 tablespoons of the butter in your skillet over medium heat. When the butter is melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. It will seem like a lot of water, but don't worry.
- Grind in a generous amount of pepper.
- Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine.
- Add the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed.
Notes
Baked Lemon Doughnuts
I always like to make baked goods for our Sunday brunches. My go-to are my banana crumb muffins. They are soooo good and so consistent and I HIGHLY recommend you make them.
My 3 year old has been asking about doughnuts lately. He doesn’t even know what a doughnut is. In fact, he sometimes thinks his muffins are doughnuts, but it got me thinking about trying something new….at least to him.
First, you’ll need these:
I got these in San Francisco in 2014 on my many ‘walkabouts’. I’m not sure why, because I could’ve gotten them in Toronto, but I felt compelled. Let me explain… We went to Napa, primarily, for our Honeymoon in 2010. It was like going to paradise. It was heaven. We had the best time. We finished off the trip in San Francisco for a few days, and I didn’t like it. It was just another big city to me and it paled in comparison to Napa. Fast forward to September of 2014. We had just lost our son in July of that year. I was on leave from work because of it. Michael was going to the Oracle Open World Conference that year. If you’ve not heard of this conference, it’s massive. Like over 100 000 people flock to San Francisco for this conference. We decided to make a trip of this and go to Sonoma before the conference. Again, it was amazing. We had such a great and relaxing trip. We made our way back to San Fran for the conference and were staying at the hotel that was the hub of the conference! People were EVERYWHERE! Given I was still grieving our son hard, I didn’t want people around. It was torture. Add to that that Michael was gone 24/7 at the conference, I found myself alone in a big, foreign, and very busy city. So, for now, I hate San Francisco, but I love my doughnut pans.
Michael actually found this recipe and shared it with me. It’s an Anna Olson recipe. Can’t really go wrong with anything she bakes. Originally, I wanted to glaze these doughnuts, but I didn’t have any icing sugar at the time. So, I stuck to the recipe. Later that day, I did run to the store, grab some icing sugar and glazed a few for dessert. Leila did the decorating. She had fun.
As good at the lemon sugared doughnuts were from the morning, I think the glazed ones were better. Just maybe with a few less sprinkles. 😉 Am going to try a blueberry glaze next! That would be a perfect pairing with the lemon.
Enjoy!
Baked Lemon Doughnuts
Equipment
- Baked Doughnut Pans
Ingredients
- 3/4 cup granulated sugar
- finely grated zest of 1 lemon
- 3/4 cup buttermilk
- 1/4 cup avocado oil The original recipe calls for vegetable oil, so if you have that on hand, go for it! Avocado oil is also a neutral oil that your body can break down more easily. Â
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
For sugar coated doughnuts:
- 3/4 cup granulated sugar
- finely grated zest of 1 lemon
For glazed doughnuts:
- 2 cups confectioners sugar (or icing sugar)
- 1/4 cup milk
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 400 degrees Fahrenheit (or 200 C) and grease two doughnut pans.*
- Whisk the sugar and lemon zest together in a large mixing bowl. Whisk in the buttermilk, oil, eggs, and vanilla. Â
- In a separate bowl, sift the flour, cornstarch, baking powder, and salt.** Â Add this all at once to the liquid and whisk until well combined. The batter will still seem quite liquidy.
- Transfer the batter to a measuring cup, or anything with a spout, and slowly pour the batter into each doughnut cup, filling about 3/4 full. Bake for 8 to 10 minutes until the doughnuts spring back to the tough, but there is no browning on the top. Cool doughnuts for 10 minutes and prepare your topping of choice.
- For the coating, whisk the sugar and lemon zest together. While the doughnuts are still warm, roll them in the sugar mixture and set aside to finish cooling.
- For the glaze, whisk together the icing sugar, milk and vanilla until smooth. Take one doughnut at a time and dip the top of the doughnut into the glaze without dropping it and coat the doughnut generously. Allow excess glaze to drip off and set aside on a rack to set. If you want to add sprinkles, now is the time to do it!
Notes
Skor and Chocolate Chip Cookies
I made these cookies on a whim for Christmas this year and they were so popular, I made another batch for New Year’s Day! I had picked up skor bits and milk chocolate chips when I was buying ingredients for Christmas cookie baking, but had no real plan for them. Thought I would throw the two ingredients together and make a new cookie! How bad can milk chocolate and skor bits be together, right?
The first time I made these, I thought I should’ve added some pecans to help break up all the sweet that is going on in these cookies. but they were so well received, I decided to leave well enough alone. That and two of my nieces are allergic to pecans. But, I still may add those to half the recipe next time to see how they taste.
Enjoy!
Skor and Milk Chocolate Chip Cookies
Ingredients
- 1 cup salted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1 package milk chocolate chips
- 1 package skor bits
Instructions
- Preheat oven to 350 degrees. Cream together butter, sugars, eggs and vanilla. Combine flour, baking powder, baking soda, and salt and add to the butter mixture. Fold in chocolate chips and skor bits.
- With a teaspoon scoop, place cookies on a parchment lined cookie sheet.
- Bake for 10 minutes.
- Cool before removing from cookie sheet.
Notes
Ree’s Fruit Salad with Orange-Vanilla Syrup
I made this the first time when we had friends over for brunch a couple of years ago and it’s been a go-to fruit salad for me ever since! The Pioneer Woman is one of those Food Network chefs that I love to watch. I could have her playing in the background all day on my TV. Her kitchen is a dream and her voice is so inviting. She does make many ‘meat and potato’ dishes, which aren’t always for me, but after all, she’s cooking for cowboys! Even still, I trust her cooking. I think there was one in all the many that I have tried that didn’t cook according to her recipe.
I have made this salad both with and without the mint. It’s good either way. Mint can be a tricky herb. Too much could ruin this salad. I think my preference is to omit the mint, but should you want to add some, use it more as a garnish than an ingredient in this salad.
The simple syrup for this recipe really transforms the fruit. I also like that it is largely a berry fruit salad, in addition to the grapes. I’ve not experimented with other fruit, but I imagine any fruit would work well with this syrup. My daughter is not a fan of orange, but she still enjoys this salad. The syrup also adds a nice sheen to the fruit. It’s really yummy and such a nice addition to your brunch menu.
Enjoy!
Ree's Fruit Salad with Orange-Vanilla Simple Syrup
Ingredients
Orange-Vanilla Syrup
- 1 cup sugar
- Zest and juice of 1 orange
- 1 teaspoon vanilla bean paste*
Fruit
- 2 pints strawberries hulled and halved**
- 2 pints blueberries
- 2 cups green grapes halved
- 2 cups red grapes halved
Instructions
- Place the sugar, 1 cup water, orange zest, juice and vanilla bean paste in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool completely. Pour over fruit and stir often to toss the fruit in the simple syrup.
Notes
**Original recipe calls for 4 pints of strawberries. I find 2 is plenty. If you have a really large party to serve, go for 4. Adapted from Pioneer Woman
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