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life{in}grace

live with more presence, passion, & purpose

from my kitchen

Toffee Chocolate Chunk Cookies

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Thank you for all your kind comments on our dorky homegrown videos yesterday and on Melanie’s book. You are the best kind of friends!

toffeecookies

Chocolate chip cookie recipes are like purses to me.  There’s one for every occasion.  Actually, that’s not true at all, because I’ve been carrying the same purse for over a year.  And making the same chocolate chip cookie recipe, too.  But, I do have at least 4 CC cookie recipes I love, so let me introduce you to this one and I promise to make them all known to you in coming months! I can’t promise I’ll rotate my purses because I’ve come to realize that I’m far too lazy for that.

I accidentally discovered, after “burning” a batch of these (read: cooking them until they are done), that they are great when cooked to a biscotti consistency.  They dip perfectly in coffee and the overcooked butter flavor is TODIEFOR.

And while we’re on the topic, let’s discuss my overall disdain for over baked cookies.  Cookies are done when they’re still gooey in the middle. End of discussion.

Except, I’m in the mood for discussion today.  So.

The cookies will keep cooking on the pan, even after removed from the oven. If you take them out of the oven when they still are a little shiny in the middle, they’ll be perfectly soft in a half hour.  And perfectly gooey right away, which has always been my preferable way to eat them. I’ve tossed many a batch of cookies due to overcooking.  I’d rather not eat them that way.  I love good food and life is too short to eat crunchy cookies.

UNTIL.  I decided to try the overcooked version of this one.  It’s perfection.  And don’t get me wrong, they’re perfectly delightful when you take them out gooey, as I did in the batch you’re seeing.  PERFECT in every way.  But the batch I “burned” became a nice breakfast treat when dipped in coffee and could easily be called biscotti in anyone’s book.  Long story short, this is one of the few cookies that you’re allowed to overcook and still be my friend.  Okay, we can be friends even if you always like your cookies crunchy.  I’ll just do the baking when you come over.  Deal?  Let me know if you try these!

 What you’ll need:

  • 2 sticks butter, softened
  • 1 cup dark brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp soda
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 1 cup chocolate chunks
  • 1 cup toffee pieces

What you’ll do:

  • Preheat your oven to 350.
  • Cream butter, sugars, and egg until fluffy.
  • Add the rest of the ingredients and mix well.
  • For best results, use a scooper to scoop cookies onto cookie sheet, that is lined with silpat or parchment paper  (I HIGHLY recommend the silpat! SO worth it!)
  • Bake at 350 for 10-12 minutes until the edges are slightly brown and the middle still glistens
  • Eat one warm with a glass of milk and thank your lucky stars for the small pleasures in life

Here’s what they look like on the pan when I call them done:  still glistening in the middle of the cookie, the edges firmer and slightly browned.  Don’t mess with a foodie.  I could describe this perfection all day.  And don’t worry, I’ve taught my girls well.  They watch the cookies like a hawk, so as not to overbake.

toffeechocolatechunk

So, there you have it.  And?  The best news is—you can substitute almost whatever you like for the toffee chips.  Peanut butter chips, Andes mint chips, nuts, dried fruit, mini Reece’s, caramel pieces, and the list  goes on and on to near infinity.

Try these for your Valentine’s Day celebrations and don’t even worry if you overcook a batch or two. Have a friend over for coffee and dip away!

toffeechunkcookies

Toffee Chocolate Chunk Cookies

Print Recipe Pin Recipe

Ingredients
  

  • 2 sticks butter softened
  • 1 cup dark brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp soda
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 1 cup chocolate chunks
  • 1 cup toffee pieces

Instructions
 

  • Preheat oven to 350
  • Cream butter, sugars, and egg until fluffy.
  • Add the rest of the ingredients and mix well.
  • For best results, use a scooper to scoop cookies onto cookie sheet, that is lined with silpat or parchment paper (I HIGHLY recommend the silpat! SO worth it!)
  • Bake at 350 for 10-12 minutes until the edges are slightly brown and the middle still glistens.
  • Eat one warm with a glass of milk and thank your lucky stars for the small pleasures in life

February Meal Plan

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februarymealplan

Every month, I spend some time curating meals that are seasonal and delicious.  Variety is my middle name!  (Find October, November, December, and January!)

I hope it helps you in your quest to feed the troops!   I don’t always cook them all and almost NEVER in this exact order, but it gives me a place to start.  Cooking for your family is one of the loving things you can do for them.  Some seasons are harder than others, so don’t beat yourself up.  Make one more homemade meal than you did last month.  Try to enjoy the process.  Wear a cute apron, drink a glass a wine, turn on some good music.  Cooking tasty food is such a great way to love your neighbor!

Week 1

Week 2

Week 3

Week 4

Week 4

If you’re new around here?  Thank you for visiting my blog!  I’m honored you’re here and I hope you’ll find some encouragement (and some laughter!) for your days.  Visit my about page, which highlights some of my popular posts or will at least show you a peak into my crazy people.  You can subscribe to this blog by email here.  I am currently addicted to Pinterest, so follow at your own risk I also post updates to Facebook, Instagram, and Twitter.

 

Greek Lemon Chicken Soup

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This Greek Lemon Chicken Soup via lifeingrace

The snow storm of 2014 that consisted of 2 inches of snow and chilled us Southerners to the bone has turned into sunshine and 50 degrees and distant memories of perfect snow days.  I love January to pieces and snow days that slide right up to a hint of Spring make me love my Southern homeland even more.  As soon as the thaw began, I started craving lemon and hunting my flip flops.

Then, I remembered how much I love this recipe.   Let me just say that this soup tastes like late winter meets early spring more than anything else I know. It’s like winter meets spring and takes her to a square dance with daisies in her hair. Or something just as precious.  Put it on your weekend menu!   You won’t be sorry.

Instead of using cream as a thickening agent, this one uses egg yolks.  Don’t let that scare you.  It’s easy to do and has the best silky texture ever!! The girls LOVE it almost as much as we do!  Stevie likes this soup almost as much as he likes beef stew.  Okay, maybe the lemon has gone to my head, but he thinks it’s pretty dandy.

greeklemon

What you’ll need:

  • 2 T butter & 3 T olive oil
  • 1 large onion, diced
  • 2-3 stalks of celery, diced
  • 10 baby carrots, diced
  • 2 T butter
  • 1/4 cup flour
  • 1 cup jasmine rice
  • 2-3  cups cooked chicken (I usually use one rotisserie chicken and cut the white meat into bite sized chunks)
  • 2 boxes chicken stock  (32 oz per box, may also need to add a 1/2 to a cup of water, if it gets too thick at the end)
  • 1/2 cup lemon juice, fresh squeezed (2-3 lemons, depending on the size and juiciness!)
  • 2 T. honey
  • 1/2 white pepper
  • 2 handfuls of fresh spinach
  • salt and black pepper to taste
  • 6 egg yolks, beaten to a light yellow color

 What you’ll do:

  • Saute the chopped onion, celery and carrots in the butter and oil, until the onions are translucent.
  • Add the flour, with salt and pepper and cook the flour for about a minute.
  • Add the chicken stock and fresh lemon juice and stir to loosen the flour and all the bits of caramelized onion from the bottom.
  • Add rice, bring to boil, stirring frequent enough to keep the rice from sticking,  and then turn the heat down to low.
  • Cover and let simmer for about 20 minutes, or until the rice is tender.
  • Add the chicken, spinach, honey, salt, and pepper
  • Beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through.
  • DO NOT boil the soup once you add the egg yolks.

This Greek Lemon Chicken Soup via lifeingrace

 ENJOY!!! This is your Feb 1st recipe for the new menu plan! See you on Monday for the full February Meal Plan.  I’ll be sharing our Super Bowl food on Facebook soon, but you might consider making some homemade brownies or my favorite crowd pleaser chocolate chip cookie recipe.  What are your Super Bowl Food plans?!  I’m linking with Ruth’s Thrifty Thursday, so check out all the other recipes/projects/etc!

 

P.S.  I’m listening to all your wonderful suggestions and trying to implement as many as possible.  Here’s your easy-to-print recipe!

Lemon smooches,

edie

Greek Lemon Chicken Soup

Print Recipe Pin Recipe

Ingredients
  

  • 2 T butter & 3 T olive oil
  • 1 large onion diced
  • 2-3 stalks of celery diced
  • 10 baby carrots diced
  • 2 T butter
  • 1/4 cup flour
  • 1 cup jasmine rice
  • 2-3 cups cooked chicken I usually use one rotisserie chicken and cut the white meat into bite sized chunks
  • 2 boxes chicken stock 32 oz per box, may also need to add a 1/2 to a cup of water, if it gets too thick at the end
  • 1/2 cup lemon juice fresh squeezed
  • 2 T. honey
  • 1/2 white pepper
  • 2 handfuls of fresh spinach
  • salt and black pepper to taste
  • 6 egg yolks beaten to a light yellow color

Instructions
 

  • Saute the chopped onion, celery and carrots in the butter and oil, until the onions are translucent.
  • Add the flour, with salt and pepper and cook the flour for about a minute.
  • Add the chicken stock and fresh lemon juice and stir to loosen the flour and all the bits of caramelized onion from the bottom.
  • Add rice, bring to boil, stirring frequent enough to keep the rice from sticking, and then turn the heat down to low.
  • Cover and let simmer for about 20 minutes, or until the rice is tender.
  • Add the chicken, spinach, honey, salt, and pepper.
  • Beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly.
  • Return the egg mixture to the soup pot and heat through.
  • DO NOT boil the soup once you add the egg yolks.

Potato Corn Chowder {and my love affair with bacon fat}

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Potato Corn Chowder via lifeingrace

A dear reader, Robin, did us all a favor today.  She reminded me of the deliciousness of Potato Corn Chowder (the recipe of which was first posted in my Hospitality ebook, but never on here) and so I thought I’d share the recipe with you,  since my originally planned post went haywire and will have to wait until Monday.  Also, the first 10 people to comment on the following statement will get a free copy of the ebook.  “Bacon Fat:  How It Changed My Life.”  After those ten comments, (and surely you dear lovelies have lots to say about bacon fat?), I’ll pick of few more at my discretion.  Don’t forget to read my Ode to Bacon Fat, at the bottom of this post.

On to the recipe.

I’m a huge fan of one pot meals. One pot meals are a beacon of light in a dark, dark world.  One pot meals make life worth living. Okay, maybe that’s overstating it but still.

One pot to clean=one happy momma.

Potato corn chowder= one happy family.

This corn chowder is so easy, so delicious, and is even a crowd pleaser among the youngsters.

Here’s what you need:

  • 1 onion
  • 1 32 oz bag frozen corn (could certainly use fresh corn when it’s in season but the frozen works great too)
  • 1/2 to 1 red pepper, diced
  • 1 stalk of celery, diced
  • 3 yukon potatoes, peeled and diced 3-4 springs of thyme
  • salt and pepper
  • cayenne pepper
  • 2 boxes of chicken stock
  • 2 T. flour
  • 1 T. bacon fat
  • 1 T. butter
  • 1 T. olive oil
  • 1/2 c. heavy cream
  • 1 T. honey

What you’ll do:

  • Melt the butter and bacon fat in a large stock pot and then add the olive oil.
  • Add the chopped onion, red pepper and celery,  a pinch of cayenne pepper and then salt and pepper.  (You’ll reseason at the end but make sure you start the process now for depth of flavor.)
  • Cook these on med high so that the onions will brown a little.
  • When those have sautéed for 4-5 min, add the flour and cook it about a minute.
  • Add all the chicken stock, along with the frozen corn.
  • Add the thyme (you can either put the whole stems with the leaves on them and then remove the stems at the end or pull the leaves off the stems and just add the leaves) and potatoes and cook for 30 min on med heat until the potatoes are tender.
  • When they are tender, add the honey and cream and then reseason as needed. Since there aren’t many seasonings in this soup, I add lots of pepper.
  • Enjoy the some crusty bread!

Ode to bacon fat

Every good Southern woman I know has a jar of bacon fat somewhere in her kitchen.

It’s just as natural as having butter or bread.  Usually it’s stored in a mason jar, but I’ve seen other lovely methods.

Do not ever underestimate the power of bacon fat, and by all means never throw it away.

It adds so much to your cooking and to your personality.    I know my Southern friends won’t leave out this precious step of adding bacon fat to this recipe, but if you’re from Connecticut, you’ll be tempted.

Don’t do it.

Bacon fat rules the world. Corn chowder just isn’t corn chowder without bacon fat.

I am not me without bacon fat.

Love your family well.

Use bacon fat. Amen.

potato corn chowder3

January Menu Plan

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How about starting the New Year with a plan?!januarymealplan

Week 1

  • Wednesday, January 1—We’re swimming in leftovers and I’m making homemade bagels just to show 2014 who’s boss.
  • Thursday, January 2—Spicy Tomato Soup and Cheese and Pesto Paninis
  • Friday, January 3—Homemade Pizza (Try our new flavor with pesto, spicy eye-talian sausage, feta, spinach and sun dried tomatoes—SO GOOD!)
  • Saturday, January 4th—Quilting, Raclette and Fondue Party!  This is a redo of New Year’s Eve, because it’s my birthday and, well, I’ll eat if I want to:)  Read more about raclette here.  It’s a fun way to eat in a crowd, somewhat rustic, somewhat fancy!  I bought my Raclette grill from Amazon, of course, and with my prime membership, had it in 2 days. (Thank you to our friends, Sebastian and Sara, for introducing us!)  For the fondue, I melt — 1 stick of butter, 1 cup of heavy cream, 1 bag of chocolate chips, 1 cup of sugar, 1 t. vanilla and mix on low heat until all is melted and delicious!

Week 2

Week 3

Week 4

Week 5

 

For more help in meal planning and money saving, I  have used emeals a lot in the past and their program coordinates with the sales at various grocery stores, so click on the link below and check out their plans, too!

Hope your November is off to an awesome start!

EMEALS EASY AND DELICIOUS DINNER RECIPES

 

If you’re new around here?  Thank you for visiting my blog!  I’m honored you’re here and I hope you’ll find some encouragement (and some laughter!) for your days.  Visit my about page, which highlights some of my popular posts or will at least show you a peak into my crazy people.  You can subscribe to this blog by email here.  I am currently addicted to Pinterest, so follow at your own risk.  I also post updates to Facebook, Instagram, and Twitter.

Christmas Brunch Menu and Jam Thumbprints

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christmas brunch

My mother passed the baton to me a few years ago, so now I host Christmas Eve Brunch for my family.  It’s one of my favorite traditions.  I thought I’d share our menu, in case you might hosting breakfast or brunch yourself. Also at the bottom is my recipe for Jam Thumbprints.  Besides fudge, they’re my favorite Christmas treat.

Here’s what we’re having:

  • Homemade Waffles ( I have changed this recipe a little to make it my own, but it’s a wonderful waffle and pancake recipe.  It’s a little labor intensive to make the baking mix, but once you make it, it’ll last for a couple of months, depending on how much you make waffles.  We’re on a nearly every Saturday schedule!)
  • Biscuits and Gravy—we’re Southern, what can I say.  I have no apologies to make.  I use equal parts bacon fat and flour (usually 1/2 cup of each) and brown the flour until it’s medium brown.  I then add a little sugar (maybe 1 t.) and a little nutmeg, salt and pepper.  Then I add a can of evaporated milk and probably 2 cups of regular milk.  Stir  over medium heat until it thickens a little.  I make these biscuits and then I cheat and use frozen biscuits.
  • Quiche Lorraine—if you haven’t tried this one yet, I beg you, BECAUSE ham cooked in bacon fat will change your life. Amen.
  • Dutch Babies—aka German pancakes.  They’re amazing and I can’t get enough.
  • Ham and Swiss sliders—everybody in the South makes these.  If you haven’t tried them, do yourself a favor!
  • Bacon, Sausage, and Ham—(I try to precook the meat the day before and then reheat Christmas Eve morning, otherwise, my whole house smells like bacon.  Not that there’s anything wrong with that, mind you.)
  • Variety of sweets, including Grannie’s fudge, Jam Thumbprints (recipe below), spritzer cookies, chocolate crinkles
  • Mimosas and wassail
  • 24 Hour Cherry Salad—THIS? Is my favorite food of the day.  Here’s how my mom does it.  Take 1 can of pineapple tidbits, drained, and mix with 1 jar of chopped marachino cherries and about 12-15  large marshmallows, cut into twelth’s—each piece being about the size of miniature marshmallows.  Why can’t you use miniature marshmallows?  Because my grandmother says it doesn’t turn out right and grannie’s know best.  Let that sit overnight and then in the morning, whip up about 1 1/2 cups of heavy whipping cream, adding 1/2 cup of sugar and 1 tsp of vanilla.  Fold the fresh whipped cream into the fruit and marshmallow mixture.  I use about 3/4 of a 20 oz can of pineapples and a ten oz jar of cherries.  This is how we cook around here, what can  I say!?
  • Challah or Swiss Braided Bread or Santa Lucia Braided Wreath—this is a great breakfast recipe, and the one you see in the above picture.  We make it for St. Lucia’s day on Dec. 13, but I’m making for brunch as well.  It can be served plain with butter and jam on the side or served with a citrus glaze, as shown above.  There are lots of recipes for this out there, but I use this one, usually.

Yes, I must get busy.  But, first I wanted to leave you with my jam thumbprints recipe.  The key to these is good jam.  Don’t skimp. Use all fruit or some other good brand of jam.

jam thumbprints

  • 3 sticks of  butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups flour
  • 1/4 teaspoon salt
  • your favorite good jam

What you’ll do:

  • Mix together the butter and sugar until just combined and add vanilla.
  • Add the flour and salt to the creamed butter and sugar.
  • Mix until the dough starts to come together.
  • Dump on a floured board and roll together into a ball.
  • Wrap in plastic wrap and chill for 30 minutes.
  • Pinch off the dough into equal sized balls, sized how you want.
  • Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
  • Drop 1/4 teaspoon of jam into each indentation.
  • Bake for 20 to 25 minutes, until barely light brown around the edges.

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In response to the controversy lately in the news regarding our Christian faith and culture, I wrote a very long piece about Why Theology Matters.  You can read it here.

Blessed Advent to you and yours.

xoxo,

edie