Dried Cranberry Cookie Bars

Awhile back I was looking for a dessert to make and I stumbled across these Oatmeal Raisin Cookie Bars from Baking Bites. They looked so nice, and moist and chewy, I knew I had found the dessert to make. Being that my brother David was going to be at the dinner these were meant to be dessert for and he doesn't like raisins, I substituted dried cranberries in place of the raisins in the recipe. They gave them a nice sweet texture. I also doubled the original recipe since I usually need to make larger quantities for our crowd. I baked mine in a 13x9 inch pan. Click on the link for the original recipe if you want to make a smaller batch.

Keep an eye on these while baking. It is important not to overbake them, so that they retain their chewy texture rather than becoming dry. The bars should look set in the center and have a nice light golden color on top.

Dried Cranberry Cookie Bars
From Baking Bites

Ingredients:
2 cups all purpose flour
1 cup sugar
1 cup brown sugar
1 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
2 tsp vanilla extract
2 large eggs
1 cup butter, melted and cooled
4 cups quick cooking (not instant) oats
3 cups dried cranberries

Directions:
Preheat oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper.

Whisk together flour,sugar, brown sugar, baking soda, salt and spices in a large bowl. Make a well in the center of the flour mixture and stir in vanilla, egg and melted butter until smooth. Stir in oats and dried cranberries until they are evenly distributed.

Pour dough into prepared pan and spread into an even layer with a spatula or your fingers. Bake for 22-26 minutes, or until bars are set and the center no longer looks wet. Edges will be golden brown. Cool pan on a wire rack before slicing. Cut into bars and serve.

Baked Apples

My mom was the first to discover these baked apples and I am so glad she did. She made them for Christmas Eve dinner one year and both of us have made them numerous time since. They have the perfect texture, the apples are cooked but not mushy and the cornbread stuffing has a great mix of flavors. The last time we made them was for my Grandfather's birthday earlier this year and they went over very well. We cut them into quarters but you can cut them in half or leave them whole. They also taste great, leftover the next day, warm or cold.

Baked Apples
From The Food Network

Ingredients:
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins, crumbled (about 1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tbsp lemon juice

Directions:
Core the apples with an apple corer, making a good size cavity to hold the stuffing. Rub the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing.

In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt and pepper. Spoon the stuffing into the cavities of the cored apples. stand them up side by side in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F until soft when pierced with a knife.

Place the warm apples, cut or uncut, into a serving dish. Spoon the cider sauce around the apples and serve.

Spicy Asian Noodles with Chicken

Along the lines with my last post, here is another quick and healthy weeknight meal. I upped some of the ingredient amounts from the original recipe, since I like my noodles a little saucier than they come out when made exactly as described. We make this one quite often now, especially since Asian flavors are some of Joe's favorite. Enjoy!

Spicy Asian Noodles with Chicken
From Cooking Light

Ingredients:
1 tbsp dark sesame oil, divided
1 tbsp grated peeled fresh ginger
2 cloves garlic, minced
2 cups chopped roasted skinless, boneless chicken breast
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
5 tbsp low sodium soy sauce
3 tbsp rice vinegar
3 tbsp hoisin sauce
2 tsp sambal oelek(ground chili paste)
1 (6.75 ounce) package thin rick sticks (rice flour noodles)
2 tbsp chopped dry roasted peanuts

Directions:
Heat 2 tsp sesame oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 tsp oil, chicken and next 6 ingredients (through sambal).

Cook noodles according to package directions. Drain and rinse under cold water; drain. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Monkey Bread

I have had monkey bread many times before but I have never made it myself. The ones that I have had all were made using pre-made biscuit dough and while they were delicious, they don't hold a candle to the flavor and texture to this mixture. Five people at the entire pan in less than an hour and we wanted more. Thank goodness this recipe takes quite a long time to make or I might be tempted to make it much more often which would really hinder my goals or becoming more healthy. It is definitely worth the time and effort for a special treat or occasion.

Monkey Bread
From Brown Eyed Baker

Ingredients:
Dough
4 tbsp unsalted butter, divided, 2 tbsp softened and tbsp melted
1 cup milk, warm (about 110 degrees F)
1/3 cup water, warm (about 110 degrees F)
1/4 cup granulated sugar
1 package instant yeast
3 1/4 cups all purpose flour, plus extra for work surface
2 tsp salt

Brown Sugar Coating
1 cup light brown sugar
2 tsp ground cinnamon
8 tbsp unsalted butter (1 stick), melted

Glaze
1 cup confectioners' sugar
2 tbsp milk

Directions:
Butter Bundt pan with 2 tbsp softened butter. Set aside.

In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in a draft free area until dough doubled in size, 50 to 60 minutes.

For the sugar coating:  While the dough is rising, mix brown sugar and cinnamon together in a bowl. Place melted butter in a second bowl. Set aside.

To form the bread:  Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.

Roll each dough piece into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers.

Cover the Bundt pan tightly with plastic wrap and place in a draft free area until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Preheat oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around the edges, 30 to 35 minutes. Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool slightly, about 10 minutes.

For the glaze:  While the bread cools, whisk the confectioners' sugar and milk in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread. Serve warm.

Jamaican Chicken Stew

I am back! Sorry for the extra long hiatus. Not having a laptop really crimps my schedule. Luckily I think we have decided on one and will be ordering it this week. Luckily, just because I haven't been blogging doesn't mean that I haven't been cooking. I have lots of posts to get ready to go over the coming weeks.


Joe and I are trying to eat better and workout more so I have been trying to make dishes that are not only healthier but quick to make since we are both off at the gym after work quite a few days of the week. This recipe fits the bill. It is great served over rice, or even just over some nicely steamed broccoli.


Jamaican Chicken Stew
From Cooking Light


Ingredients:
2 tsp olive oil
1 cup chopped onion
1 1/2 tsp minced garlic
1 pound boneless,skinless chicken breast, cut into bite size pieces
1 tsp curry powder
1 tsp dried thyme
1/2 tsp ground allspice
1/2 tsp crushed red pepper
1 tsp cracked black pepper
1/4 cup dry red wine
2 tbsp capers
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes

Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; saute 4 minutes. Stir in wine, capers, beans and tomatoes. Cover, reduce heat and simmer 10 minutes or until tender. Serve over rice or steamed broccoli