Back To School "Cowboy" Cookies

I know a lot of kids went back to school a few weeks ago, but in our neck of the woods most schools start back tomorrow. My little guy actually has one more week left until preschool starts back up, but with so many friends beginning their first day of kindergarten, I wanted to share this perfect back to school sweet treat!

Unlike a lot of oatmeal cookie recipes that I've tried, these are moist, dense, chewy and delicious. Not to mention, they also work great as "mommy therapy" for those of you who tend to be a little weepy on the first day of school (myself included)! Good luck mamas, your babies will be just fine :)

Cowboy Cookies
Adapted from allrecipes.com

1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup melted butter
1 egg
1 tsp. vanilla

Directions:

Preheat oven to 350 degrees

In a medium bowl combine all of the dry ingredients, be sure to include the chocolate chips. In a separate bowl, mix together melted butter, egg and vanilla. Add mixture to the dry ingredients and mix together. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.

Pin It

Blueberry Peach Cobbler

I have a confession. I am married to a Southerner. I lived in the South for several years. I love Southern cooking. But up until a few days ago. I had NEVER made a cobbler! Shhhh, don't tell my in-laws, they may throw me out of the family (oops. I think they follow this blog)!

Okay, now that I have shared my deep dark cooking secret, I can continue with this post. My new favorite dessert recipe: Blueberry Peach Cobbler!

A dear friend recently brought me a beautiful basket of fresh peaches from the heart of California's peach country. Thrilled with my farm fresh produce, I knew I had to make something good. And this recipe did not disappoint. It was very simple to put together, and my family was in heaven when I took it out of the oven. And maybe, just maybe, my in-laws will keep me in the family!

PS: My husband still had our "good" camera at work, so please excuse the poorly lit, iPhone shot ;)


Blueberry Peach Cobbler
Adapted from Mother Thyme

Ingredients

2 cups blueberries

3 cups soft ripe peaches, peeled and thinly sliced

1 teaspoon lemon juice

1 cup sugar, divided

1/2 teaspoon cinnamon

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut in to small cubes

1 egg

1/2 teaspoon vanilla

Directions

Preheat oven to 375 degrees. In a large bowl add fruit and lemon juice. Stir in 1/2 cup sugar and cinnamon and combine well. Add fruit in to greased 9" pie dish.

In a food processor, add flour, baking powder, salt and 1/2 cup sugar and pulse for 5 to 10 seconds until flour is mixed. Add in butter and pulse for an additional 10 seconds until mixture is coarse. Pour flour mixture into a separate bowl and stir in by hand egg and vanilla.

Add spoonfuls of dough on top of fruit. Do not spread.

Put pie dish on top of cookie sheet and bake for 35 minutes until golden brown and bubbly.

Pin It

Simply Irresistible Coconut Cake

Summer is just around the corner (at least in my mind anyway!) and I am so excited to pull out all of my favorite recipes for weekend get togethers. And with Memorial Day weekend one week away it's time to start planning what to bring for all the parties that mark the official launch of summer!

This Coconut Cake might just be one of the easiest recipes I've ever made. As I may have mentioned, I am really not much of baker (too much precision for me). That's why I love this doctored up "out of a box" cake recipe. I apologize to all those baking purist - but I'll leave the "real baking" to you. Besides, it's summer ... we need recipes that are fast and simple!

PS: Sorry about the less than stellar photo - we were so excited to eat the cake, we almost forgot to take a picture :)

Simply Irresistible Coconut Cake
adapted from Paula Dean
serves 10-12 (or more)

1 box yellow cake mix - prepared as directed
14 ounce can sweetened condensed milk
15 ounce can cream of coconut
8 oz frozen cool whip
3 cups sweetened flaked coconut
1 basket of fresh strawberries, washed and sliced

Directions:

Preheat oven to 350 degrees.

Grease a 13x9x2 inch baking pan.

Prepare cake as directed.

Remove cake from oven and poke holes all over the cake with a fork or skewer.

In a small bowl mix together sweetened condensed milk and cream of coconut. Pour mixture over warm cake.

Let cool completely.

Frost with whipped topping, sprinkle with coconut, and top with strawberries.

Cover and refrigerate.

Best made the day before.

Pin It

Lemon Mousse with Raspberry Coulis

In honor of the Mother's Day I am posting a recipe for this fabulous dessert. I had hoped to post it earlier in the week, but true to life of a busy mom, I ran out of time.

This lemon mouse is going to be my new "go to" dessert for dinner parties and special occasions. It's sweet, creamy and decadent - what else can you ask for in a dessert. I originally made it for a pre-Easter celebration and it was the perfect compliment to a rather heavy meal.

The recipe is fairly simple to make. There are several steps involved, but nothing too time consuming, and you can prepare most of it ahead of time and assemble everything just prior to serving.

Happy Mother's Day to all the mamas. I hope your day was filled with love, happiness, and fabulous food!

Lemon Mousse with Raspberry Coulis
Adapted from Emeril Lagasse via foodnetwork.com
Serves 4

Ingredients:

* 1/2 cup lemon juice
* 4 egg yolks
* 1 egg
* 6 tablespoons butter, diced
* 3/4 cup heavy cream, whipped
* 1 pint raspberries
* 3 to 4 tablespoons sugar
* 1/4 cup halved blackberries
* 3/4 cup whipped cream
* fresh mint
* 3/4 cup whipped cream
* fresh mint sprigs

Directions:

For mousse:

In a large, heavy bottomed stainless steel saucepan combine the lemon juice, sugar, egg yolks, egg, and butter. Over medium-high heat, whisk the mixture constantly until thickened. Strain it through a fine mesh sieve into a bowl set over ice and chill, stirring occasionally, until slightly thickened. Fold in the whipped cream, wrap with plastic wrap and chill until ready to use.

For raspberry coulis:

Place the raspberries and sugar in the bowl of a food processor and puree until smooth, about 1 1/2 minutes. Remove from the processor and strain through a fine-mesh sieve into a clean nonreactive mixing bowl. Use immediately or refrigerate in a well sealed container until ready to use. Will keep for 2 days.

To serve:

Place 1/2 cup (or more) of the mousse in 4 stemmed glasses. Drizzle 2 tablespoons of the Raspberry Coulis over the mouse. Place a generous dollop of whipped cream on top. Garnish with blackberries and sprigs of mint and serve.

Pin It