The Southern Belle Blogs

life as a semi-crunchy mom

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Easy Homemade Cookie Cookbook [Review/Recipe]

Disclaimer: I received this product for free in exchange for a honest and unbiased review. All opinions expressed are my own.

I recently had the opportunity to review the Easy Homemade Cookie Cookbook written by Miranda Couse of the popular blog Cookie Dough and Oven Mitt. I love cookies but typically find myself fixing the same ones over and over. This cookbook is amazing though. It includes 150 recipes for all-time classics and modern twists on not only cookies, but brownies, bars, and no-bake treats. The recipes include easy-to-find ingredients, many of which are already in your pantry (if they are somehow magically in my pantry, then I know they will definitely be in yours).

I couldn’t wait to try her recipe for Chocolate Crinkle Cookies. I LOVE anything with chocolate and even though I am trying to cut down on my sugar intake, I figured that I could allow myself to indulge in one or two.

The verdict?

Nom. Nom. Nom. I can’t wait to try out some of the other recipes.

It amazed me how quickly this recipe came together. It took no time for me to measure out all of my ingredients, mix them, and bake the cookies. The cookies all turned out perfect in my mind as well – deliciously fudgy without being overwhelmingly sweet. The cookies themselves looked lovely with the cracked topping and would be the perfect addition to your holiday table or potluck.

Instead of baking all of the cookies at once, I ended up splitting the dough into thirds, rolling them up, and freezing two batches (without rolling them in confectioner’s sugar). I figured that once our Lil Bean gets here, it’ll be nice to just pull out a few pieces of cookie dough when I need something to perk me up.

The Easy Homemade Cookie Cookbook will be released on October 31st, but don’t wait – preorder yours now and get ready to do some baking!

Print Recipe
Chocolate Crinkle Cookies
Recipe posted with permission from the Easy Homemade Cookie Cookbook.
Course Dessert
Prep Time 20 minutes
Cook Time 12-13 minutes
Servings
About 34 cookies
Course Dessert
Prep Time 20 minutes
Cook Time 12-13 minutes
Servings
About 34 cookies
Instructions
  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a medium mixing bowl, sift or whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, oil, and both sugars until light and creamy. This will take about 3 minutes if using an electric mixer or 5 to 6 minutes if creaming by hand. Add the eggs and vanilla, and beat until combined. Add the dry ingredients and beat on low speed or by hand until the dough comes together.
  4. Put the confectioners’ sugar in a shallow bowl for rolling.
  5. Using a medium (11⁄2-tablespoon) cookie scoop, scoop the dough into balls, drop them into the confectioners’ sugar, and roll to coat. Place the balls 2 inches apart on the prepared cookie sheet.
  6. Bake for 12 to 13 minutes, until the cookies are cracked on top.
  7. Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.
Recipe Notes

Tip: You can roll the cookie dough first in granulated sugar and then in the confectioners’ sugar. This will help dry out the dough, giving your cookies even more of a cracked effect.

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Cowboy Candy – Sweet Pickled Jalapenos [Recipe]

Even though I can, I’m not quite at the production level of a lot of homesteaders. Our garden is on the smaller side because of our location so what we don’t eat fresh typically only equates to a couple of quart jars or freezer bags. One vegetable that I always seem to wind up with an excess of is jalapenos. We’ll use the peppers in salsa (canned and fresh), pico de gallo, and just mixed in with dinner but somehow we always end up with way too many peppers.

I hate seeing them wasted so enter “Cowboy Candy”. Basically Cowboy Candy is sweet pickled jalapenos sliced into rings. They are delicious and addictive with a nice sweet heat that stays with you but doesn’t overwhelm you.

The recipe is super easy. First you start off with chopping your jalapenos peppers. Honestly, this is the hardest part of this whole recipe. I have to make my sweet pickled jalapenos in small batches as slicing the jalapenos is tedious and tends to take my breath away from the fumes. I usually wear a pair of gloves when I chop any sort of hot peppers for my safety. I learned the hard way that taking out your contacts at night after chopping peppers is not fun.

Once your jalapenos are all chopped and you take a little break for some fresh air, you’ll get your pickling liquid together. My pickling liquid is pretty basic – apple cider vinegar, water, sugar, salt, and garlic cloves. You bring it all to a boil on the stove, stirring gently to dissolve the sugar and salt. Again – key word is to stir gently. The liquid is hot and it will not pleasant if you get it on yourself.

Once everything is nice and dissolved, you’ll add your sliced jalapenos. Make sure that they are submerged under the liquid. They won’t cook long so I usually stand at the stove, stirring them until they darken in color.

After cooking in the pickling liquid, you’ll add the jalapeno rings (AND the garlic) into your sterilized jars. I had a couple of red jalapenos that I tossed in as well which ended up looking really pretty mixed in among the green.

Your pickling liquid will cook a few more minutes and then you’ll add it to your jars. I ended up with almost a perfect amount of everything. The jar on the right is a little low but I think that if I hadn’t been lazy and had chopped just one or two more jalapenos, it would have been perfect.

These two quart jars will last us until about December as we love to eat them with pretty much everything. I ‘m planning to do another few jars once I get out to the garden to pick some peppers.

My method for canning is a little more old school (think a la your grandmother’s era) which is why I didn’t include canning instructions below. If you are wanting to store these for long term, I suggest searching for water bath canning so that you have the most accurate safety information.

Print Recipe
Cowboy Candy - Sweet Pickled Jalapenos
Course Canned Good
Servings
2 Quart Jars
Ingredients
Course Canned Good
Servings
2 Quart Jars
Ingredients
Instructions
  1. In a medium saucepan, combine garlic, water, vinegar, sugar, and salt. Bring the ingredients to a boil, stirring carefully to dissolve the salt and sugar.
  2. Add the sliced jalapenos, making sure that they are submerged. Let the jalapenos cook for 4 minutes and then use tongs to transfer the jalapeno rings to a clean - sterilized - jar.
  3. Reduce heat and let your liquid simmer for an additional 10 minutes before ladling the liquid over the top of the jar, leaving about 1/2" head space or so (you'll probably end up with just enough liquid to cover your jalapenos).
  4. Pop on your sealing lid/band and let the jars cool before sticking them into your refrigerator. Be patient and let them sit for a few weeks before digging in to them.
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