a blogger’s dozen: bridget’s chocolate chip cookies (joyfill)

0.jpgHello, friends!

Today I am featuring the second post from A Blogger’s Dozen. This recipe come from a fairly new blog entitled Joyfill. Joyfill is a local Canadian blog that focus on recipes, landscapes, plants, and crafts to come. Created, photographed, and written by Bridget, each post is extremely informative and engaging. Although it’s still early, Bridget has such a unique voice that really captures what life on a farm is all about. I truly trust her recipes, and have confidence in saying that anything she publishes has been perfected and tastes delicious.

If you’re looking for one last gift for Valentine’s Day, this should be it.

Emory

2.jpgChocolate Chip Oatmeal Cookies:

1 ½  cups flour

1 tsp baking soda

1 ½  tsp salt

1 ½  tsp ground cinnamon

½  tsp nutmeg

1 cup butter at room temperature

1 cup brown sugar

½  cup white sugar

2 large eggs

1 ½  tsp vanilla extract

1 cup chocolate chips

3 ¼  cups oatmeal

1.jpgPre-heat oven to 350°F. Line cookie sheets with parchment paper.

In a medium bowl, mix together the flour, baking soda, salt, cinnamon and nutmeg.

3.jpgIn another bowl, beat the butter, brown sugar, white sugar. Add the eggs. Beat in the vanilla. Slowly add the flour mixture. Stir in chocolate chips and oats.

4.jpgDrop onto cookie sheet, flatten a bit with a fork. Bake for 12-15 mins. Makes about 4 dozen cookies.

5.jpgThis is a fairly new recipe to me. These are dense chewy oatmeal cookies, almost similar to a granola bar. I recently got the recipe from a neighbor who made it with raisins and nuts instead of the chocolate chips. I really enjoyed the hint of cinnamon and nutmeg in the background, especially if you use freshly ground nutmeg, the cookie has more depth and a richer flavor. Please enjoy this recipe and feel free to replace the chocolate chips with raisins, peanut butter chips, butterscotch chips, nuts, or even a combination of your favorites.  And make sure to have a couple cookies with a nice cold glass of milk, some things are classics for a reason!

Bridget

A Blogger’s Dozen is a new series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

the not-so-simple but very beautiful pecan pie

IMG_1.jpgPie is one of my favourite deserts. It always has been, and always will be. However, making pie will forever remain the most frustrating baking experience that I have had thus far. The first pie that I baked was overflowing and charred. I modified the recipe slightly the second time around. The results were better, but were still not quite there. With this last modification, I know that it will be a winner. Third time’s the charm, right?

IMG_2.jpgPecan Pie:

1 cup whole pecans

1 cup brown sugar

1/3 cup unsalted butter

1/4 cup honey

1 tbsp vanilla

1 tsp cider vinegar

1/4 tsp salt

2 eggs lightly beaten

IMG_6.jpgIn a small saucepan, melt butter over medium heat. Whisk in brown sugar and honey. Remove from heat and add vinegar, vanilla, salt, and eggs.

Add pecans to pie shell. Pour mixture into shell.

Place pie on baking sheet on top rack in oven. Bake at 350°F for 60 minutes.

Let cool, then dive right in!

IMG_9.jpg IMG_10.jpgIMG_11.jpg IMG_12.jpgThough the pictures turned out remarkably well, my stomach did not thank me for what I put it through. I thought twice about posting this recipe, simply because, well, you get the picture. I know that the biggest problem was that this recipe called for way too much of everything. With overstuffed pies, it was a kitchen nightmare waiting to happen. Yet, this pie and my intentions are so good that I know that the final result will be the winner.

It’s the last weekend before Valentine’s Day, I hope that it’s a good one!

Emory

P.S. If you try out this not-so-simple but very beautiful pecan pie, leave me a comment. I am curious to see how you made out!

P.P.S. If anyone has any tips for my future pie making, please list them below!

favorite fridays.

betty crocker cupcakes with marshmallow glaze.

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we were organizing our pantry when we came across a box of betty crocker cake mix. i should make cupcakes, i thought.

upon completion, i realized that we did not have any icing sugar. i did, however, have a new-found supply of marshmallows.

i was pleasantly surprised when google informed me that marshmallows could serve as the basis for an icing recipe. i was even more surprised when it turned out to be utterly delicious!

i also added sprinkles, which again was discovered in our pantry.

marshmallow icing

2 egg whites

1 1/2 cup white sugar

1/3 cup cold water

1 1/2 tsp light corn syrup

1 tsp vanilla extract

1 cup miniature marshmallows

put egg whites, sugar, water, and syrup in top of double boiler. beat until mixed well. place over rapidly boiling water. beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. remove from heat.

stir in marshmallows and vanilla. beat until they melt.

(i made this recipe a bit differently since i wanted a glaze rather than fluffy icing, but both methods are easy, quick, and equally savory!)

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enjoy!

Sign-2013-5-18-12.20.12

  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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