Author Archive

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Cookie Dough Balls

December 6, 2010

Everyone is so in love with cake balls that I had to find something else to bake.  One day I stumbled across a baking blog and fell in love.  www.BakedPerfection.com  She bakes yummy things and isn’t over the top!  As I browsed her site, I saw the tag “cookie dough” and without even thinking clicked!  She has a delicious recipe for cookie dough pops (which I now make into balls).  I couldn’t wait to try them.  I have since made hundreds of them.  I made a double batch this week for David to bring to school with him.  I took some pictures through out the process.  My last batch was by far the best I’ve ever made, but these weren’t bad!

Here’s the recipe:

Ingredients:
1 cup all purpose flour
1/4 tsp salt
dash of cinnamon
1 stick of butter, softened (it is even okay if it’s melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cups mini semi-sweet chocolate chips
Assorted candy melts: chocolate, white chocolate, colors

Directions:
In a medium bowl combine the flour, salt, and dash of cinnamon.  In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy.  Slowly beat in the flour mixture until smooth.  Stir in the chocolate chips.  Roll the mixture into quarter size balls and lay on a cookie sheet lined with wax paper (should make approx. 20).  If making into pops, insert a stick now.  Chill for several hours or freeze until firm.

Melt candy melts in the microwave per directions on the package.  Gently dip the cookie dough ball into the candy coating by holding the lollipop stick and rotating until covered.  I found the lollipop stick fell out a lot which is why I switched to balls without the sticks.  Once covered tap off excess chocolate and place on wax paper. If on a stick, stand up on a styrofoam block to dry.

To decorate drizzle with chocolate, colored candy melts, or sprinkles.  I melt my chocolates in a ziploc bag and then cut a very small whole in a corner to drizzle on top.  This time I used sprinkles.  Make sure to apply them when the chocolate is still wet.

There are tons of variations of cookie dough balls, cake balls, etc.  I’m sure I’ll post more adventures here later!

Enjoy!

-Amanda

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Chili

November 30, 2010

Up until one year ago, I had never eaten Chili before.  Sure my sister made it in college, but somehow I never ate it.  I am not sure I ever would have made it myself, but recently I invested in a cook book and it has changed my life.  It is called: Cooking Light: The Essential Dinner Tonight Cookbook.  I have cooked a bunch of stuff in there and loved almost every thing!  This post is a recipe from that cook book with my own spin.

The recipe is called, “Non stop No chop Chili.”  The first time I made it I mostly followed the directions and thought, “If this is really no chop, why am I dicing an onion?”  Then when I looked at the recipe, I realized there was no onion listed!  At that point I practically stopped looking at the recipe.  It turned out delicious so I thought I’d change it up again the second time I made it.  I’ll post a couple of pictures and the recipe below (along with my variations).  I think it’s less of a Chili and more of a stew with chili flavors, but you can be the judge. Either way it is yummy!

Nonstop, No-Chop Chili

3/4 ground round (I used ground turkey and doubled it)
Non-stick cooking spray
2 cups water (I left this out because there is enough liquid)
1 1/2 cups frozen whole-kernel corn
1 cup bottled salsa (I use a whole bottle.  ANY kind will work depends on what you like.)
2 tablespoons chili powder
1 tablespoon sugar
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1 (16 ounce) can chili beans, undrained
1 can no-salt added diced tomatoes, undrained (I added two because I like tomatoes.  I drained the second one)

Ingredients I added:
1 can no salt added black beans
1 can kidney beans
1 chopped onion
1 cup shredded carrots
Cheese on each serving

I think rice would be good too!

Instructions:
Cook the ground round in a large Dutch oven coated with non-stick cooking spray over medium-high heat until the meat is browned, stirring occasionally.

Stir in the water and remaining ingredients, and bring to a boil.  Reduce heat, and simmer for 25 minutes, stirring occasionally.

Yields 6 servings (Unless you double the meat or beans or tomatoes, I think we’ve gotten at least 10 servings.)

Happy Cooking!

-Amanda

P.S.  I think Sarah needs to post her Chili recipe!  🙂

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Blogging for the First Time

October 6, 2010

Hello Blog World,

Sarah and I have decided to start a blog about our sewing, baking, crafting, cooking or just about anything else we want to share with the blog world.

We haven’t finalized everything about Cut.Bake.Stitch. quite yet, but we’ll get our cadence down quickly!

I hope you’ll join us on this journey.

Yours truly,
Cut.Bake.Stitch.