1 cup butter
¾ cup sugar
1 cup brown sugar
1 tbsp vanilla
2 eggs
1 tsp baking soda
½ tsp baking powder
3 cups flour
1 cup M&M’s
½ cup chocolate chips
Sea salt (otional)
In a saucepan over medium heat, melt butter. Swirl it until brown in color and it reaches a nutty aroma. Remove from heat. Allow to cool to room temperature.
Combine sugar, brown sugar, and vanilla in a mixing bowl. Mix in browned butter. Gently blend in eggs, careful not to overmix.
Combine baking soda, baking powder, and flour and fold into butter/sugar/egg mixture until combined. Fold in the M&M’s and chocolate chips.
Make large balls and place on parchment paper. Freeze or chill for 4 plus hours.
Preheat oven to 350 degrees. Sprinkle cookie balls with sea salt, if desired. Bake for 12 minutes.
from www.julieblanner.com
Monday, March 23, 2020
Old-Fashioned Rice Pudding
⅓ cup long grain rice
1 quart milk
⅓ cup sugar
1 egg
1 tsp vanilla
Place rice in a saucepan and add water just to cover; cook until water is absorbed. Add sugar and milk. Cook over medium heat stirring frequently until thickened.
Beat egg in a small bowl. Add a small amount of hot rice pudding; mix well. Add egg mixture back to pudding and stir until blended. Add vanilla.
Cool and refrigerate, If desired, before serving, sprinkle with cinnamon.
1 quart milk
⅓ cup sugar
1 egg
1 tsp vanilla
Place rice in a saucepan and add water just to cover; cook until water is absorbed. Add sugar and milk. Cook over medium heat stirring frequently until thickened.
Beat egg in a small bowl. Add a small amount of hot rice pudding; mix well. Add egg mixture back to pudding and stir until blended. Add vanilla.
Cool and refrigerate, If desired, before serving, sprinkle with cinnamon.
Wednesday, March 11, 2020
Creamy Tomato Tortellini Soup
1 medium onion diced or 1 cup
3 garlic cloves, minced
1 tsp olive oil
28 oz can crushed tomatoes
15 oz can tomato sauce
½ tsp dried oregano
4 large fresh basil leaves to ½ tsp dried basil
¼ tsp pepper
6 cups chicken broth
½ cup half & half
10 oz. cheese tortellini (preferably Trader Joe’s)
½ cup shredded parmesan
Place the onion, garlic and olive oil in a soup pot or dutch oven. Saute over medium heat for 5 minutes or until the onions are translucent.
Add in the crushed tomatoes, tomato sauce, oregano, basil, pepper, chicken stock, and half & half and stir to combine. Simmer for 20 minutes.
Place the tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
Stir in the parmesan cheese.
3 garlic cloves, minced
1 tsp olive oil
28 oz can crushed tomatoes
15 oz can tomato sauce
½ tsp dried oregano
4 large fresh basil leaves to ½ tsp dried basil
¼ tsp pepper
6 cups chicken broth
½ cup half & half
10 oz. cheese tortellini (preferably Trader Joe’s)
½ cup shredded parmesan
Place the onion, garlic and olive oil in a soup pot or dutch oven. Saute over medium heat for 5 minutes or until the onions are translucent.
Add in the crushed tomatoes, tomato sauce, oregano, basil, pepper, chicken stock, and half & half and stir to combine. Simmer for 20 minutes.
Place the tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
Stir in the parmesan cheese.
Monday, March 2, 2020
Sheet Pan Roasted Vegetable Soup
Use at least two, ideally more, of the vegetables listed below.
3 lbs vegetables (see list)
4 peeled garlic cloves (optional)
3 sprigs fresh thyme or 2 tsp dried thyme leaves
2 tbsp olive oil
Salt and pepper to taste
4 cups vegetable or chicken broth
Preheat oven to 400 degrees; line a large rimmed baking sheet with foil. Chop the vegetables into evenly sized 1-inch pieces. Place them on the baking sheet and toss with garlic, thyme, olive oil, salt and pepper. Roast until vegetables are browned in spots and tender-crisp, about 40 minutes.
Transfer vegetables to a pot (remove thyme sprigs) and add broth. Simmer soup until vegetables are tender, 20-30 minutes. Let soup cool, then use an immersion blender to puree to your desired consistency. Reheat to simmer and serve.
Veggie List:
Carrots*
Plum tomatoes (seeds removed)
Onion*
Parsnips*
Sweet Potatoes*
Winter Squash
Red Pepper
Fennel Bulb
*I used mostly rainbow carrots and sweet potatoes, a few parsnips and a small onion and simmered them in chicken broth.
3 lbs vegetables (see list)
4 peeled garlic cloves (optional)
3 sprigs fresh thyme or 2 tsp dried thyme leaves
2 tbsp olive oil
Salt and pepper to taste
4 cups vegetable or chicken broth
Preheat oven to 400 degrees; line a large rimmed baking sheet with foil. Chop the vegetables into evenly sized 1-inch pieces. Place them on the baking sheet and toss with garlic, thyme, olive oil, salt and pepper. Roast until vegetables are browned in spots and tender-crisp, about 40 minutes.
Transfer vegetables to a pot (remove thyme sprigs) and add broth. Simmer soup until vegetables are tender, 20-30 minutes. Let soup cool, then use an immersion blender to puree to your desired consistency. Reheat to simmer and serve.
Veggie List:
Carrots*
Plum tomatoes (seeds removed)
Onion*
Parsnips*
Sweet Potatoes*
Winter Squash
Red Pepper
Fennel Bulb
*I used mostly rainbow carrots and sweet potatoes, a few parsnips and a small onion and simmered them in chicken broth.
from www.writes4food.com
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