Jalapeno Cheddar Bread

This is quick easy and tastes amazing right out of the oven! I made the recipe with a change or two, and then decided that next time (there will be a next time) I'd make a few more changes. This made (8) mini loafs (I had to have something small to mail to my husband) or (2) regular loaf pans.








Jalapeno Cheddar Bread (adapted from Recipe Zaar)

1 1/2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
4 cups flour (more as needed)I used around 4/12ish
2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired) I used 3 and kept seeds in one of them. Next time I'd use 5 and keep seeds in 3 of them- I LOVE HEAT
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
1 teaspoon hot pepper sauce (optional)- I used a good amount...I'd do more next time!
1 cup milk, warmed
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired) I chunked up an 8oz block of sharp cheddar. Next time, I'd use a bag of sharp cheddar shredded as well. Or freshly grate the cheese...that'd probably be better!

1. Prepare a heavy-duty stand mixer with a kneader blade.
2. Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
3. Heat milk in the microwave for about 50 seconds on HIGH.
4. In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
5. After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
6. Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if desired).
7. After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
8. Gather up dough and knead gently for 30 seconds.
9. Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
10. Punch down dough and slice into two even pieces.
11. Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray. Or in (2) loaf pans. Or if using mini pans- split into 8 sections and put in 8 separate pans
12. Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
13. Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.

Hip Hugger Bars

And that's where they go! Straight to your hips! These are hip hugger bars! My in-laws gave me the recipe several years ago in a secret mission attempt to make me weigh 300lbs. Lucky for me it didn't work. Although, they are hard to resist!
These are a soft oatmeal base with a creamy chocolate layer and MORE oatmeal mix on top. They require butter, chocolate and sweetened condensed milk. AND a treadmill. OR strong willpower. Make them - try ONE - then give them away!

Hip Hugger Bars
Base
1c brown sugar
1/2c butter- softened to room temp, plus 1T DIVIDED
1 1/4c flour
1 egg
1 1/2c oatmeal (I use Quick Oats)
1/2t baking soda
1/4t salt
1t vanilla

Filling
12oz semisweet chips
1T butter (from above)
1 can sweetened condensed milk

1. Line a 9x13 with parchment paper. Set oven to 350.

2. Mix the first set of ingredients together in the usual fashion. Cream butter and brown sugar, add the vanilla, and egg. Then mix in the oats, flour, soda and salt..

3. Press 2/3rds said mixture into bottom of a parchment lined 9x13.

4. In a microwave safe bowl dump chocolate chips, sweetened condensed milk and 1T butter. Microwave 1 minute, stir and continue to nuke until combined...stopping and stirring every 30 seconds.

5. Pour the most awesome mixture of chocolate onto the oatmeal base. Then break up the reminding 1/3rd over the top in little chunks. Covering what you can. It will spread- SOME.

* I've started to deviate from the recipe here. Lately I've been going back and mixing up a 1/2 batch of the oatmeal to put on top and spreading the entire initial batch onto a 9x13 to give it a deeper crust. Personally I like it that way. Just 1/2 the base recipe for the topping. To get the 1/2 egg it'd call for- I scramble one up and dump 1/2ish in. Scientific I know. But it's rather hard to screw up the recipe here trust me I can make this in my sleep!

6. Since we're back on track and we've 'sprinkled' the remaining topping on the chocolate layer pop that baby into the oven for 20-25minutes until the topping looks lightly golden.

7. Cool COMPLETELY on a wire rack before cutting. It makes a horrific mess if not. Trust me. Get a LARGE glass of milk and indulge later.

Makes 20ish bars. IF you are lucky enough to store - room temp in a sealed container up to 3 days is good.

Choconut Chip Cookies

Chocolate, Chocolate Chips and Coconut. YUM. Some of my favorite things. I was on the phone with my husband and gave him the option of Nutella cookies or the Choconut Cookies...he asked of course what the Choconut was and I happily informed him of the marriage of chocolate chips, and coconut. He was sold. But don't fear- next week I'll have the Nutella cookies a rolling!! Oh and these are originally a blonde coloring- but I had this cocoa from King Arthur (double dutch!) and HAD to toss it into something this week!

Choconut Chip Cookies
Adapted from All Recipes
1c butter
1c white sugar
1/2c light brown sugar
2 eggs
1t vanilla extract
2 1/4c all-purpose flour
1t baking soda
1t salt
2T of cocoa (double dutch baby!)
2c semisweet chocolate chips
2c flaked coconut

1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Store in a tight container for 3 days if you're lucky enough to keep them around for that long.

*yeah I know the picture stinks- I was in a hurry!

Strawberry Blueberry Cobbler

Sweet Melissa Sundays...sort of. The actual SMS recipe is Strawberry Rhubarb Cobbler Pie. I got lazy. I'll admit. We'd just come back from a full day shopping with the Amish and I was tuckered out. The kids were tired and cranky...but I still felt like I needed it give it a go of sorts. So we ended up with Strawberry Blueberry Cobbler. For one I had no rhubarb in the house, and secondly I didn't feel I had it in me to complete the pie crust from scratch. So I followed the directions - sans the crust and reduced the sugar by 1/2c. Turned out well! I actually made this in a pie dish- but took the photo the way I'd make it next time..in a little ramekin. I love things individualized. I'll be sure to update who the host if for this week so you can read the recipe...for the life of me I can't find find who it is!

Okay! The wonderful host this week was Tracy!

Chocolate Chip Oreo Cookies

These aren't your regular Oreo cookies- they're cookies with Oreo's in them. Oh yes. And chocolate. Oreo's AND chocolate. These were pretty darn good- good enough I had to give them away to a friend so I would quit eating them. It's just what good friends do- disable other friends diets.

Chocolate Chip Oreo Cookies
2 sticks softened butter
3/4c sugar
3/4c brown sugar
2 egg
2 teaspoon vanilla
1 1/2c cup flour
1t baking soda
1t salt
18 broken (into pieces) Oreo Cookies
2c chocolate chips (in my case I mixed, Hershey milk and special dark chunks)

1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate hunks until just combined.

3. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Store in airtight container for 3ish days.

Cinnamon Blondies

I was making a box of goodies for my husband and realized that I didn't have a 'bar' to send in there. The last ones were received so well (butterscotch cashew)that I knew I needed to include another- if all else fails just to keep the box 'standardized'. I have a bit of OCD. Since it was the end of my baking day I was running low on ingredients so I had to scour for something that didn't involve nuts and chocolate chips (I know takes out most of the fun stuff)...came across these babies. I'm really glad I did! These have a great texture to them...I see them as a jumping board for some really awesome treats! If I left them simple next time...I'd do a big ole cinnamon sugar sprinkle before I baked them. Give them a bit more 'oomph' than the coarse sugar I just did. I'm thinking - add some cinnamon chips and they'd be pretty darn tasty!

Cinnamon Blondies (adapted from Sugarlaws)
2 2/3 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cream of tartar
1 tsp salt
1 cup brown sugar
1 cup white sugar
1 cup butter, softened
2 large eggs
1 tbsp vanilla extract

1. Oven to 350. Line a 9x13 with parchment paper.

2. Sift together the dry ingredients in a medium bowl.

3. In your hand dandy mixing bowl mix up the butter and sugars until creamy. Add the eggs and vanilla.

4. Slowly add the dry to the wet. Mix until incorporated.

5. (here is where you can add extras- think cinnamon chips, white chocolate chips, walnuts would rock here too) I figure about a cup.

6. Spread into prepared pan - smoothing with a spatula or do like I did and spray your hands with some Pam and pat it down.

7. Bake 25-30 minutes or until an almost clean toothpick. Cool completely before trying to cut. Makes approx 30 bars.

Cranberry Oatmeal Cookies

I love a good Oatmeal Cookie. I'm personally a fan of the soft and chewy vs the thin and crispy. These are my favs, defiantly soft and chewy. My favorite way for an oatmeal cookie is perhaps chocolate chip with pecans. Healthy I know. My second favorite is with dried blueberries. Oohhh next week you may see dried blueberries and white chocolate chips..THAT would be an awesome cookie! However, I'm currently out of blueberries in dried form. So that brings me to today's recipe.

Cranberry Oatmeal Cookies
1c butter, softened
1c white sugar
1c packed brown sugar
2 eggs
1t vanilla
2c flour
1t baking soda
1t salt
1 1/2t cinnamon
3c quick cooking oats
1c dried cranberries or blueberries or whatnot...

1. Oven to 375. Spray the baking sheets or use parchment paper.

2. Cream the butter, sugars. Beat in eggs one at a time, add vanilla.

3. Combine the flour, soda, salt and cinnamon. Mix into the butter/sugar mix until combined.

4. Stir in oats and cranberries.

5. Spoon in cookie ball size onto pans and bake for 8-10. Let cool on baking sheets for 5 minutes before transferring to cooling rack.

Keep in airtight container for 3ish days.