Monday, March 18, 2019

OATMEAL CHOCOLATE CHIP COOKIES IN A JAR: National Oatmeal Cookie Day

Tomorrow is Oatmeal Cookie Day! Oatmeal and Chocolate are both excellent foods to lower your cholesterol and keep your heart healthy. O.K., so there's a lot of sugar and butter in this recipe, and that's not all that healthy, but I'm making cookies, and they taste better with sugar and butter. :-)

I posted a recipe last year for Vanishing Oatmeal Chocolate Chip Cookies. That's a great recipe, but this recipe continues my "Cookies in a Jar" series. It's simple and easy and makes a great gift. Not into gifting this mix? Just make the cookies!

I usually use either dark Guittard or dark Ghirardelli Chocolate Chips in this recipe, but use whatever you have or like.

As I've mentioned in other Cookies in a Jar mixes, be sure and tamp down each layer of ingredients as you fill the jar. Wipe excess off the insides with a dry paper towel after each addition. When my Jar is finished, I add a piece of burlap over the top and tie with raffia. I  place a label directly on the jar, but you can make a tag and attach with raffia or ribbon.

Note: If you're worried about people with nut allergies, put the walnuts in a plastic bag, cut excess off bag and tie tightly. Attach to the jar with raffia or ribbon. Add a note about the nuts on your instructions.

Chocolate Chip Oatmeal Cookie Mix in a Jar

Ingredients
3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats (I use Quaker Oats)
1 1/2  cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup dark chocolate chips
1 cup chopped walnuts (optional)

Directions
Use a 1 quart jar, layering ingredients in the order given. You can mix the baking powder, flour and salt together and make that a layer. Pack down after each addition. Put lid on, and cover with a circle of burlap and tie with raffia.

Attach the following instructions:

Preheat oven to 350° F.
In medium bowl, cream together 3/4 cup softened butter, 2 eggs, and 1 tsp vanilla.
Add the entire contents of jar.
Mix by hand until combined.

Drop dough by rounded tablespoon onto unprepared cookie sheet.
Bake for 12 to 15 minutes in preheated oven.

Makes 2 dozen.

Love this Vintage Oatmeal Ad. Husky? Only if you add lots of sugar and butter!

Sunday, March 17, 2019

GUINNESS CHOCOLATE MOUSSE: St Patrick's Day

Looking for one more recipe for St Patrick's Day?

I love cooking with Guinness, so I went to the Guinness website to see what's new.

Check out this recipe and video for Guinness Chocolate Mousse. Recipe below.

The recipe does call for raw eggs, so if you're worried, you might want to use a substitute. Definitely watch the video for tips! Thanks, Guinness!

 

GUINNESS CHOCOLATE MOUSSE
Serves 6

Ingredients
10 egg yolks 10 egg whites, whisked
350g dark chocolate, chopped (about 1 1/2 cups)
1/4 lb unsalted butter
100g caster sugar  (icing sugar or superfine sugar)  100g = 1/2 cups
GUINNESS® draught

Directions  (watch video for more specifics)*
Melt dark chocolate and butter in metal bowl or pan over saucepan of simmering water, add in GUINNESS® draught.
Beat egg yolks and caster sugar until light and fluffy.
Mix in melted chocolate mixture with egg yolks and slowly folding in the whisked egg whites until everything is smooth.
Transfer mousse to serving glasses and chill.

Saturday, March 16, 2019

LUCKY CLOVER CAKE: Retro Ad & Recipe for St Patrick's Day

"No Luck Needed to bake this Lucky Clover Cake." I just love Retro Ads with Recipes, and this 1950 Crisco Ad for Lucky Clover Cake is just perfect for St Patrick's Day.


Lucky Clover Cake 
(Makes two 9-inch layers)

Follow directions carefully, be sure to use Crisco, and we promise you a lighter, richer, moister, more tender cake. The Crisco Quick Method cake recipe is different – that’s why it’s easy and sure-fire! 

All measurements level.

Measure into bowl:
 2 cups sifted cake flour
2 cups sugar
3/4 cup milk
1 teaspoon salt
3 squares melted chocolate
1/2 cup Crisco

Mix thoroughly by hand or mixer (medium speed) for 2 minutes. Stir in: 1/2 teaspoon baking powder 1-1/2 tsps baking soda Add: 1/2 cup milk, 3 eggs, 1 teaspoon vanilla Mix thoroughly by hand or mixer (medium speed) for 2 minutes. Pour into two deep 9-inch layer pans (1 1/2″ deep) which have been rubbed with Crisco and lined with heavy waxed paper. (For smaller pans, fill half full, bake cupcakes with remaining batter.) Bake in moderate oven (350 F) for about 40 mins. Cool cake in pan on rack 15 mins before removing. Loosen edges from pan with spatula. Place rack over cake and pan, invert together. Cool and frost with

FLUFFY ICING 

1-1/2 cups sugar
1/8 tsp cream of tartar
1/3 cup water
2 egg whites, unbeaten

Place all ingredients in top of double boiler. Set the top of the double boiler into the bottom which contains boiling water. Cook, beating constantly with an egg beater until the icing stands in peaks (about 7 mins). To about 1/4 of the icing, add a few drops of green coloring to tint to the desired shade, and about 2 drops of peppermint flavoring. Spread between layers. Cover top and sides of cake with white icing. Arrange green Jordan almonds in clover designs on top of cake.

Friday, March 15, 2019

BAILEY'S IRISH CREAM FUDGE: St Patrick's Day

St. Patrick's Day is right around the corner, so I thought I'd post an easy recipe for Bailey's Irish Cream Fudge. This recipe is adapted from Fantasy-Ireland.com. As I've mentioned, you can find some great recipes in some unusual places: Food Associations, Travel Sites, and other product sites.

Bailey's comes in different 'flavors', and your fudge will change flavor, too, when you use Mint Bailey's Irish Cream or Coffee Irish Cream or Creme Caramel Irish Cream. Try them all.


BAILEY'S IRISH CREAM FUDGE

Ingredients:
2-12 oz milk chocolate (35-45% cacao), chopped, or 2-12 oz packages of milk chocolate chips
12 oz dark chocolate (65-85% cacao), chopped or a 12 oz. package semisweet chocolate chips
2-7oz jars of marshmallow creme
2 teaspoons pure vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts (optional)
4 1/2 cups granulated sugar
1-12 oz can evaporated milk
1/2 pound unsalted Irish butter, softened

Directions:
In very large bowl, combine milk chocolate chips, semisweet chocolate chips, marshmallow cream, vanilla extract, Irish Cream, and nuts (if you are adding them). Set this mixture aside.
Line 10 X 15 baking pan with foil and spread lightly with butter.
In medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes.
Pour milk mixture into chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer.
Pour fudge into prepared pan and chill until set.