this month for secret recipe club i was assigned Francesca from della cucina povera. Francesca is a first generation Italian-Iranian-American living in Amsterdam – how cool is that! i LOVED Amsterdam! There were so many recipes to choose from and i pinned a bunch to try later like this persian beef, the Zereshk Polo, and baklava! ultimately i made the biscotti! i substituted chocolate chips for the almonds. YUM! this came out delicious… and huge! perfect for my MIL’s visit this week!
chocolate chip biscotti
adapted from dellacucinapovera
1 cup sugar
3/4 cup vegetable oil
3 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
In a bowl, beat eggs until thick and lemon-colored. Gradually add sugar, then vegetable oil.
In another bowl, sift together your flour, baking soda and salt. Gradually add this to egg mixture. Beat until smooth. Fold in chocolate chips.
Line a tray with parchment paper. Wet your hands and shape your dough into a fat rectangle, about ¼-inch thick, and 6inches by 10 inches. Bake at 375 degrees for 20 minutes.
Remove from oven; Allow the log to cool just so you can cut the dough into ¾-inch strips. Bake again at 375 degrees for 10 minutes or just until golden brown. Remove to wire racks to cool.
the first monday of the month comes around too quickly! this month for secret recipe club i was assigned cook lisa cook. looking through the recipes i spied a bunch i wanted to try like these apple dumplings, cinnamon bun cookie bars, and this slow cooker chicken tikka masala! but ultimately the oatmeal coconut raspberry bars called my name! these were super delicious and addicting.. 3/4 of the pan was gone in no time!
Oatmeal Coconut Raspberry Bars
1 1/2 c. sweetened flaked coconut
3/4 c. all-purpose flour
1/2 c. whole wheat flour
3/4 c. light brown sugar
1/4 c. granulated sugar
1/4 tsp. salt
3/4 c. butter, cut in pieces
1 1/2 c. old fashioned oats
3/4 c. seedless raspberry jam
Preheat oven to 375F. Spread 3/4 cup coconut on a baking sheet and toast in middle of oven, stirring once until golden, about 8 minutes, then cool. Blend together flour, sugars, salt in a food processor then add butter and blend until dough begins to form. Transfer to a bowl and kneed in oats and toasted coconut until combined well. Reserve 3/4 cup of dough, then press remainder evenly into the bottom of a buttered 13-by-9-inch metal baking dish and spread jam over it. Crumble reserved dough evenly over jam then sprinkle with remaining 3/4 cup (untoasted) coconut. Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack.
another month, another secret recipe club assignment! this month i was assigned searching for dessert! a girl after my own heart with so many dessert recipes to choose from! lemon sticky rolls, cinnamon doughnuts, and inside out smores all looked delicious! ultimately i chose these crisped rice cookies. we had been invited to a barbecue yesterday and these were perfect to bring with us! they were devoured! super yum! everyone raved about them and not a crumb left 🙂 i used a whoopie pie pan and made 18 cookies!
crisped rice cookies
adapted from searching for dessert
– 1/2 cup cookie butter
– 1 cup white chocolate chips
– 1 teaspoon vanilla extract
– 4 cups crisped rice cereal (like Rice Krispies)
– 1/2 cup chocolate chips
– 2/3 cup marshmallow fluff
1. Melt cookie butter and white chocolate in a microwave safe bowl for about 30-40 seconds on high. Be careful not to “burn” or overheat the chocolate. When you are melting chocolate in a microwave you want to heat it, then stir it to help the rest of the pieces melt.
2. Stir in vanilla extract. Measure the crisped rice cereal into a medium bowl. Stir the cookie butter mixture into the cereal until completely coated. Stir in the chocolate chips (the mixture should be cool enough that they should not melt much).
3. Dollop the marshmallow fluff into the bowl in two or three spoonfuls then break it up with a spatula or spoon and stir the mixture to distribute the fluff.
4. Dividing the mixture evenly press it into a lightly greased muffin top pan. Let sit for 1-2 hours before eating if you want them to hold their shape the best. As they sit longer they set up better.
Another month another recipe for the secret recipe club. This month I was assigned chris and rachel from the keenancookbook. They started the blog to record family recipes but now there are even more from neighbors, friends, etc! We got blueberries the past two weeks in our csa box and this was the perfect recipe to use them! This was delicious! I took it out of the pan too soon and it fell apart alas no pictures of the inside but ohhh so good! Yum!!
Blueberry Cream Cheese Bread
adapted from thekeenancookbook
FOR THE BREAD:
½ cups Butter
½ cups Sugar
¼ teaspoons Salt
1 teaspoon Vanilla Extract
2 whole Egg Yolks
1-½ cup All-pupose Flour
1 teaspoon Baking Powder
⅓ cups Milk
1-½ cup Blueberries (up To 2 Cups, Which I Prefer)
1 Tablespoon All-purpose Flour
2 whole Egg Whites
¼ cups White Sugar
FOR THE FILLING:
8 ounces, weight Cream Cheese
½ cups Sugar
1 Tablespoon Flour
1 whole Egg
1 Tablespoon Orange Zest
FOR THE GLAZE:
2 Tablespoons Sugar
½ teaspoons Vanilla
1 teaspoon Water
In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside.
Stir together the glaze ingredients and set aside.
For the bread:
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
Coat berries with 1 tablespoon flour and add them to the batter.
In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter.
Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.
Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.
its that time! time for a secret recipe club recipe! this month i was assigned trisha from myhobbielobbie. Trisha is a crafter and baker from sydney Australia!
there were so many tasty looking recipes to choose from such as this baked naan or but ultimately i decided on the lemon bars! we’re huge fans of lemon bars here and these did not disappoint!
adapted from http://www.myhobbielobbie.com/2011/09/what-year-its-been.html
For the crust –
1/2 cup butter, softened (not melted)
1 cup all-purpose flour
1/2 cup sugar
For the lemon filling –
1 1/2 cups sugar
1 tbsp grated lemon zest
1/4 cup fresh lemon juice
1/2 cup all-purpose flour
Preheat the oven to 350ºF. spray 8×8 pan with a generous amount of baking spray.
To make the crust –
Mix the butter, flour and sugar till well combined. If you’re using unsalted butter, please add a pinch of salt.
Spread this dough evenly into the prepared pan. Bake for about 15-20 minutes or until set and just beginning to turn color.
To make the filling –
Prepare the filling while the crust is baking.
Using an electric whisk at medium speed, whisk together the eggs, sugar, lemon zest, lemon juice and flour.
Pour this mix over the baked crust and bake for 30-35 minutes or until light golden brown. Don’t overbake or underbake it either. If underbaked, the lemon filling won’t set.
Let it cool completely.
It’s that time. secret recipe club time. This month I was assigned Isabelle from crumb. CEO many interesting and delicious looking recipes! Ultimately I chose these breakfast bars. So many delicious ingredients! Dried cherries, choco chips, walnuts, and pumpkin seeds yum!
Cherry-Walnut Oatmeal Breakfast Bars
adapted from crumb blog
1½ cups old-fashioned rolled oats
½ cup whole wheat flour
½ cup roughly chopped Walnuts
¼ cup semi-sweet chocolate chips
¼ cup dried cherries
¼ cup pumpkin seeds
¼ cup brown sugar
2 tbsp flax seeds
½ tsp salt
¼ tsp baking soda
1½ cups milk
1 tsp vanilla extract
Preheat oven to 350F. Line a 9×13″ baking dish with parchment, leaving a 1″ overhang on either side.
In a large bowl, stir together oats, flour, walnuts, chocolate chips, cherries, pumpkin seeds, sugar, flax seeds, salt and baking soda.
In a separate bowl, whisk together milk, egg and vanilla extract until combined. Pour into the dry ingredients, and stir until well combined. (It will look like a wet, soupy mess – don’t panic, that’s how it’s supposed to be.)
Scrape the mixture into the prepared baking dish, and smooth out into an even layer. Bake in preheated oven for 30 minutes, or until the bars are set and golden brown.
Allow to cool in pan for 10 minutes, then lift out using the parchment paper and cut into 10 equally-sized bars. Bars can be stored at room temperature in a tightly sealed container for up to 5 days.
The beginning of the month always brings a secret recipe club recipe! This month I was given Mellissa from a fit & spicy life. Mellissa has great recipes, fitness tips, restaurant reviews, and some wine tidbits on her site. After perusing her site I settled on these s’mores granola bars. They were super easy to make and put together. They looked delicious out of the oven. But something went wrong, the ingredients didn’t bind together. Nevertheless husband and I dug in with spoons and ate it like cereal. Delicious!
S’mores granola bars
adapted from afitandspicylife
6 tablespoons unsalted butter
1/4 cup brown sugar
6 tablespoons maple syrup
2 1/4 cup old fashioned oats
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 1/4 cups marshmallows
In a medium-sized saucepan set over medium heat, melt and stir together the butter, sugar, and syrup, cooking until the sugar has dissolved. Stir in oats, flour, salt, and graham cracker crumbs.
Press slightly more than half of the mixture into a lightly greased 9 x 9 inch pan. Let cool completely. Preheat the oven to 350F. Sprinkle the chocolate chips evenly over the top, then the marshmallows. Top with remaining crust mixture. Bake the bars for 15 to 20 minutes. Remove from the oven and let them rest for 20 minutes, then cut into squares or bars while still slightly warm.
This month For secret recipe club I was assigned Kate from kitchen trial & error . Kate lives with her husband and son in Rochester, NY. she started her blog for the same reasons as I did – to keep track of what we were making and our notes on it! I also don’t capitalize a lot of the time.. Most of the capitalization you see is the auto correct :). I happened to have bought drumsticks when I perused her blog looking for a recipe to make. These came out pretty good. The meat was so tender it was falling off the bone! I served with some brown rice and a salad!
slow cooker honey mustard drumsticks
adapted from kitchentrialanderror
about 4 pounds bone in skinless chicken drumsticks
2 tablespoons brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon dry mustard
3/4 cup dijon mustard
1/2 cup honey
place the drumsticks in slow cooker.
mix sugar and dry spices together and rub all over chicken.
mix dijon and honey together. pour about half of the mixture over the chicken and toss to coat. cover & refrigerate the remaining mixture.
cover and cook until the chicken is tender, at least 6 hours on low.
heat your oven to 450F and line a baking sheet with aluminum foil. transfer chicken to the baking sheet.
brush the chicken with about half of the reserved dijon honey mixture. bake until crisp, about 10 minutes.
flip chicken and coat with the remaining dijon honey mixture. bake an additional 10 minutes until crisp.
this month for secret recipe club i was assigned Amanda from dancing veggies . Her blog is loaded with quick and easy recipes that all look delicious! there were a ton to choose from. i had some bananas that were calling to be baked so i went with these banana muffins. i baked mine up in mini muffin tins. they turned out Delicious! not too sweet and easy to pop in my mouth 🙂 might try one with nutella later on!
Banana Cinnamon Muffins
adapted from dancing veggies
3/4 cups all purpose flour
1 1/4 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/4 cup butter softened
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp vanilla
1/2 cup applesauce (cinnamon or regular)
4 overripe bananas
1. Preheat oven to 350
2. In a large bowl combine flour, baking soda, cinnamon, and salt. In a separate bowl cream together butter and borwn sugar. Stir in applesauce, vanilla, and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
3. Pour batter into a lightly greased muffin pan. Bake in preheated oven for about 20 minutes, until a toothpick inserted into center of the muffin comes out clean
Time for a post! This time i was give sara from . Sara has a ton of recipes on her site of all varieties! there were a few i’ve bookmarked to try later… , , and a few others. I decided to go with this skillet chocolate chip cookie! it didn’t disappoint.. no vanilla ice cream on hand here but it would be extra delicious with it!
skillet chocolate chip cookie
adapted from cupcakemuffin
2 sticks Butter
1 cup Granulated Sugar
1 cup Brown Sugar
2 teaspoons Pure Vanilla Extract
2 whole Eggs
1-½ cup All-purpose Flour
1 1/2 cup whole wheat flour
1 teaspoons Baking Soda
1/2 teaspoons Salt
1 1/2 cups Semi-sweet Chocolate chips
1. Preheat oven to 350 degrees F. Melt butter in a 10 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack eggs onto the butter and sugar mixture, and use a fork to whisk into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chips. Place in the oven for 15-25 minutes, or until starting to turn golden on the top and around the edges, but still soft in the center. Serve with vanilla ice cream.