Archive for the ‘ Recipes ’ Category

Fudge Brownie Cookies

Tuesday, July 29th, 2014

 

This is one of those recipes that absolutely everyone should have! They are very, very rich… and are melt in your mouth good!

In a saucepan, place

  • 1 cup semi-sweet chocolate chips
  • 2 oz (squares) chopped unsweetened chocolate
  • 2 tablespoons butter

On the LOWEST heat slowly melt the chocolate and butter. Stir constantly.

When the chocolate is (mostly) melted remove from heat and add

  • 2 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking powder

Mix together, then add

  • 1/4 cup flour
  • 2/3 cup chopped pecans

Drop spoonfuls onto a greased cookie sheet. Bake in the oven for 8 minutes at 350 degrees.

Enjoy!

You might also be interested in this post: Brownies from Scratch are So Simple to Make!

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Popovers — Great with Soups! Yum!

Sunday, June 15th, 2014

Have you ever made popovers?  They are very simple to make as long as you follow the instructions carefully.  My kids absolutely LOVE these!

These are simple to make and don’t require many ingredients:

  • 2 eggs, well-beaten
  • 1 cup milk
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 Tablespoon melted butter
Beat until smooth. Fill well-greased silicone muffin pan cups 1/3 full. It is very, very important not to over-fill them.  Err on the side of having too little batter in the cup!!
And here is the tricky part… Preheat your oven to 450 degrees F.  Place the muffin pans in the oven for 15 minutes. When the timer goes off DO NOT OPEN THE OVEN, but reduce the temperature to 350 degrees F and bake for another 15 minutes.
There have been times when I’ve opened the oven or over-filled the muffin pan and the popovers don’t pop and become light and airy… they become a solid biscuit type food instead! They’re still good, but don’t compare to the real thing!
I often will make these with soups and my kids absolutely LOVE these! If you give them a try, I’d love to hear from you over at the Homeschool Den Facebook Page. I’m curious to see if your family likes them as much as ours does!
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Homemade Nutrigrain Bars

Sunday, May 25th, 2014

A few days ago I noticed that this post from about a year ago was getting a lot of hits. I hadn’t made them for a couple of months and while the kids were out playing I made a batch. Yum! (And, I took a better picture than the ones below, don’t you think?!!)  I didn’t have any almond extract on hand so just used 1 tsp of vanilla instead.  No matter how I make them, they’re gone pretty quickly!

I thought I’d share that recipe again today. So here you go:

A few years ago, my kids really liked Nutrigrain bars.  I hunted for a recipe that would approximate the store-bought bars, but that I could guarantee weren’t full of preservatives.  I make these about once every 6 weeks or so and they get eaten very quickly in our household! In a mixing bowl mix well:

  • 1 cup butter (softened for 30 seconds in microwave)
  • 1 cup brown sugar
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour and 1/2 cup almond meal/flour (if you don’t have almond meal flour, you can just use plain flour.)
  • 1 1/2 cup of oats
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
Place half the mixture in a 9×13 baking pan. Pat down lightly.
Spread a bunch of jam on top (I used our homemade strawberry jam.)
Crumble the rest of the mixture on top of the jam layer…
Bake 350 (170C) for 20-25 minutes.
Cool thoroughly and cut into squares. Really, you need to let them cool or else they’re very crumbly! (Do we do that — Um… No! Well, eventually some of it cools completely!!)
Yum!  I wish they lasted longer around here!
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Chocolate Chip Cookie Recipe — Family Favorite!

Sunday, November 24th, 2013

Growing up, my family didn’t buy cookies at the grocery store, we always baked them at home. I love to bake and have been making cookies since I was little. By the time my sister went off to college (and I was in 7th grade), I took over the weekly task of baking cookies for my family’s lunches.  We have some pretty great family recipes for shortbread cookies, peanut butter cookies, peanut butter bars, oatmeal-raisin cookies and more!

Lots of people have asked me for my chocolate chip cookie recipe and while I’m sure this is a pretty a well-known recipe, I’ll share it for those who might be interested:

  • 1 cup of butter (softened in the microwave for 40 seconds)
  • 1 cup brown sugar*
  • 1/2 cup (white) sugar*

Mix butter/sugar mixture well. Then add (mix as you add…)

  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour (I actually use white whole wheat flour)
  • about a cup or so of semi-sweet chocolate chips (I never really measure, I just pour until it looks right)

Bake in a pre-heated oven (350 degrees F; 170 degrees C) for 9 minutes or until slightly brown around the edges.

*NOTE: The original recipe calls for 3/4 cup brown sugar and 3/4 cup white sugar.  I tend to be generous when I put the brown sugar into a one cup measure and only have a little bit of white sugar at the top. That’s why I wrote 1 cup brown sugar above.  This makes the cookie a bit softer/chewier.  If you want a crisper cookie, you should probably stick to the original proportions.

Now my kids are starting to take over this family task (love the way the house smells when cookies are coming out of the oven!)  Enjoy!!

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Middle Eastern Lentil Soup (Crock-pot Recipe)

Tuesday, November 19th, 2013

Life is so busy in the evenings as I drive the kids where they need to be for their sports, scouts and play dates that I rely on my crockpot a lot.  This is a wonderful soup with a tangy flavor that my kids all like as well:

  • 1 1/2 -2 cups dry lentils — soaked in water for 1 1/2 hours, then rinsed prior to adding to the crockpot
  • 8 – 8 1/2 cups of water
  • 1 onion chopped
  • 2 ribs of celery chopped
  • 3 carrots chopped
  • 2 garlic cloves chopped (or 3/4 tsp garlic powder)
  • 3 Tablespoons soy sauce
  • 2/3 teaspoon fish sauce
  • juice of 1 lemon or lime (I used 1 1/2 Tablespoons of lemon juice)
  • 1 teaspoon ground cumin
  • 1 Tablespoon butter
  • 2 Tablespoons dried parsley
  • 1 teaspoons of salt
  • 2 large Tablespoons of lemon grass paste (it comes in a tube in the vegetable area)
  • 1 teaspoon basic
  • 1 teaspoon oregano

Cook on low for 7 or 8 hours or so.

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