Tag Archives: Jennifer L. Cowart

Your Tray or Mine Recipe of the Day: Brown Eyed Susans, a Family Favorite

12 Dec

ORIGINALLY POSTED DECEMBER 7, 2011

When I posted my first recipe last week for Chocolate Thumbprint Cookies, I mentioned that it was one of my top two favorite cookies on our trays each year (I’ll let you know what my other favorite is when I post it.) However, the thing about cookie trays is that everyone has their own favorites. Mine tend to be all the ones that are heavily chocolate chip based, but not everyone’s are.

Brown Eyed Susans for Christmas Cookie Trays

I had a near meltdown when I realized we were totally out of any sprinkles for the tops of the cookies. I recovered when I found red and green stars instead.

Today’s recipe is for Brown Eyed Susans, which are my brother’s favorites. I might have one each year, but he *loves* them. They’re good and easy to make. I hope you’ll try them!

BROWN EYED SUSANS

INGREDIENTS

Cream together the following:

1 cup butter

3 TBL. sugar

1 tsp vanilla

2 cups flour

1/2 tsp. salt

CHILL FOR TWO HOURS.

Rolled and flattened cookie dough

Here’s what the cookies look like as they are rolled and then as they are flattened.

DIRECTIONS

Roll into about 1 level tablespoon ball and place on greased cookie sheet.

Flatten slightly using your fingers. (This is a good place to have your kids help out.)

Bake at 400 degrees for 8-10 minutes.

Frost while warm. (You can make these ahead, freeze cookies and then frost them when thawed.)

I find that if you fill all your baking sheets with the rolled and flattened cookies first, you can use the baking time to make up the frosting so that it’s ready for you to frost them while they’re warm.

Brown Eyed Susans

These look pretty with any sort of decorations on top, but we normally use sprinkes as shown here.

FROSTING INGEDIENTS

1 cup Confectioner’s Sugar

2 TBL Baking Cocoa

2 TBL hot water

1/2 tsp vanilla

Use about 1/2 tsp on top of each cookie (yes the frosting does drip off the cookies, so put wax paper underneath.)
**I found that the 1/2 tsp measure on top of each cookie is important. If you use just any spoon to frost them you run out of frosting because too much goes onto the cookies and then drips off the cookies onto the wax paper and then you have to make another batch of frosting.

Sprinkle colored sprinkles or chocolate sprinkles (or place an almond, or whatever you’d like,) on top. This is also a good “job” for kids to do, decorating the tops of the frosted cookies, that and running their fingers all over the waxed paper where the chocolate has dripped once the cookies are safely removed!

**In Rhode Island, the sprinkles are called Jimmies. My dad is Jimmy and my mom is Pat so we call our colored ones Patsies. Just a random fact for you…

A single recipe makes about 36 cookies.

Your Tray or Mine? Recipe of the Day: Cherry Squares

11 Dec

This recipe is not a recipe that I’ve ever posted on FB before but it’s one of my mom’s recipes that I love. Each year her office celebrates the holidays by taking turns bringing in treats for everyone in the office. Each year my mom brings these in and each year she gives me all the corners. I *love* the corners of bar cookies, brownies and cakes!! Sometimes I’ll arrive home to find a little package in my door of four wrapped corners just for me. 🙂

This Sunday and the next two I will post bar cookie recipes. You can include them on your trays or you can bring them to a party on a tray all their own. Either way, they’re delicious!

CHERRY SQUARES

INGREDIENTS

2 sticks butter or margarine, softened

2 cups sugar

4 eggs added one at a time

1 tsp vanilla extract

1 tsp almond extract

3 cups flour

2 cans cherry (or any other) pie filling

Confectioners sugar for sprinkling on top, when completely cool, for presentation

DIRECTIONS

In large bowl, beat the butter and sugar together.

Add eggs, one at a time.

Add vanilla and almond extracts.

Gradually add the flour til all ingredients are combined.

Spread three quarters of the batter in the pan. My mom uses a greased 11 x 17 cookie sheet pan for hers.

Top with the fruit filling.

Top with remaining batter. (Batter will be thick and not spread easily on top of the filling, so just drop small spoonfuls of it randomly across the top of the filling. It will spread as it bakes.)

Bake at 350 degrees for 40 minutes.

Sprinkle with confectioners sugar and cut into bars for serving.

Your Tray or Mine: Last recipe: Glazed Pineapple Cookies A Family Favorite

9 Dec

My dad’s favorite, the Glazed Pineapple Cookies come from this cookbook.

ORIGINALLY PUBLISHED DECEMBER 20, 2011

Today’s recipe is the last one for the Your Tray or Mine series!

It is my dad’s favorite cookie tray recipe as well as one of my mom’s favorites. He only gets these cookies once a year and he looks forward to them all year long. They are glazed pineapple cookies, such a pretty cookie on our tray, and not a stitch of chocolate on them!

My mom and I split the list of recipes in half each year, each making about 6 different kinds, and merging them on our trays. This one is one of the ones on her to do list each year. This recipe comes from her McCall’s Cookie Collection Cookbook. It looks very similar to a glazed egg biscuit, but it’s a completely different cookie.

Glazed Pineapple Cookie

Glazed Pineapple cookies….my dad’s fave.

GLAZED PINEAPPLE COOKIES

INGREDIENTS

1 can (8 3/4 oz.) crushed pineapple

2 cups sifted all purpose flour

1 and 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup shortening

1 cup light brown sugar firmly packed

1 egg

1 tsp vanilla

INGREDIENTS FOR GLAZE

4 cups sifted confectioners sugar

3 to 4 tablespoons liquid from pineapple plus about 2 tablespoons hot water

DIRECTIONS

1)Drain pineapple, reserving liquid.

2) Preheat oven to 400 degrees. Lightly grease cookie sheets.

3) Sift flour with baking powder, baking soda, and salt, set aside.

4) In large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light.

5) Beat in egg and vanilla until light and fluffy.

6) Add drained pineapple, mix well.

7) Stir in flour mixture until well combined.

8) Drop by rounded teaspoonfuls, two inches apart, onto prepared cookie sheets.

9) Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; cool partially.

DIRECTIONS FOR GLAZE:

In a medium bowl combine sugar with pineapple liquid. Stir until smooth.

Spread tops of cookies with glaze while they are still slightly warm.

Makes about 3 1/2 dozen.

Fun Friday: Old-Fashioned Bread Pudding (dairy and gluten-free)

21 Sep

We’ve been working with some new ingredients most recently, but we’re still turning out some delicious meals and desserts!

Since the spring, we’ve been working with a new set of dietary restrictions, adding in dairy-free to the gluten-free mix. Although it’s been a bit of a challenge (understatement), it’s been an education and it’s been a success overall. We’ve found many good substitutions for the ingredients we used to use, and we’ve been experimenting for many months now and we have found that it’s still very do-able to bake and cook great recipes.

During the summertime, my oldest daughter was having a craving for bread pudding. We had an amazing bread pudding dessert in 2015 at the Grand Canyon that hadn’t been beat in the years since. I have a great cookbook, called “Gluten-Free Bible” which had two different bread pudding recipes in it, and she decided to give one of them a try. We had all of the ingredients for it and when I list the original recipe, I will list our substitutions, but you can see them here in the picture as well.

The funny thing about this particular recipe is that we originally started out thinking it was going to be dessert, but ended up making it for our breakfast because we broke one of the golden rules of recipes and didn’t read it all the way through before starting. Partway through our preparations we got to the “refrigerate for two hours” part and suddenly we were looking at bread pudding for breakfast. I was able to justify this because I felt that the recipe wasn’t much different than an overnight baked french toast recipe. We weren’t eating it every day of the week, so just this once (and the next day with leftovers) it would be just fine for breakfast.

Caroline had been craving a good bread pudding since the Grand Canyon in 2015.

This recipe was quick, easy and delicious, and those are three things we love in a recipe. Other than the prep of the apples and the bread, neither of which took very long, the rest was super-easy, and we definitely would make this recipe again. We used whipped cream on top (both the dairy and the non-dairy kinds) and it was a really fun dessert for breakfast meal.

Here is the recipe as written in my “Gluten-Free Bible” cookbook.

OLD FASHIONED BREAD PUDDING
Makes 6-8 servings

INGREDIENTS

10 slices gluten-free cinnamon raisin bread, cut into 1/2-inch cubes (We used Rudy’s bread.)
1/4 cup (1/2 stick) butter, melted (We used Earth’s Balance sticks, vegan)
2 cups whole milk (We used unsweetend almond milk)
4 eggs
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped dried apples
(We almost added dairy-free chocolate chips to this recipe, but we were ultimately glad we didn’t as it would’ve been more of a stretch to call that a breakfast item once we added chocolate into the mix.)

Lesson learned (again and again): always read the recipe all the way through first.

DIRECTIONS

1: Grease 9-inch baking dish.

2: Combine bread cubes and butter in prepared baking dish; toss to coat.

3: Whisk milk, eggs, sugar, cinnamon and vanilla in medium bowl. Stir in raisins and dried apples. Pour over bread cubes. Cover and refrigerate at least two hours.

4: Preheat oven to 350F degrees. Bake 50-55 minutes or until golden brown and center is set. Let stand ten minutes before serving.

The whipped cream that we buy which is dairy-free is the Reddi-Wip almond cream, but they also sell a coconut cream for those who can’t do almond. I’ve found it at our local Stop and Shop and at our PriceRite.

This was a very, very close second to the bread pudding which we had at the Grand Canyon in 2015. I think that part of that dessert experience was the Grand Canyon itself, and part of it was that it was topped in hot caramel topping, whereas ours was not (but could be!) I was also happy that our daughter who doesn’t like raisins, and hence hadn’t eaten this bread up to this point in time, ended up liking them in the bread pudding recipe. I felt like we’d managed to hide an extra serving of fruit in this meal, the way I used to do when they were all little. I don’t know if it matters that I was hiding it in a dessert. She ate raisins. Mission accomplished.

If you’re looking for a great recipe for fall that is easy, gluten and dairy-free, good for breakfast or dessert, and rivals that which is served at the Grand Canyon, I recommend you give this one a try.

This was so delicious, and great for any time of day or night!

Happy Birthday Don and Alexandra!

23 Mar

So what’s the best birthday gift *you* ever gave someone?

ORIGINALLY POSTED MARCH 23, 2012

Today is a very special day.

Today is Alexandra’s birthday.

Today is also Don’s birthday.

That makes me the best wife ever because seven years ago for Don’s birthday at 1:22 am I gave him our third daughter.

I know, I know, best gift ever, right?! It’s hard to top that one though, so I don’t really try. I’m back to t-shirts, pajama pants and stuff like that for his birthday gifts.

Alexandra’s First Birthday 2006

Since sharing his birthday with his daughter, Don has been blessed with getting to have a Snoopy party, a My Little Pony party, a Dora party, a Purple party and this year…Hello Kitty. Technically they’re not his parties obviously, but you see what I mean.

Birthday crowns all around on Alex’s second birthday.

Thankfully, my parents have this neat tradition that they started with us where we celebrate the adult birthday parties at their house each year and we “kids” get to choose our meal and our cake. I choose….well I won’t tell you what I choose until it’s my birthday this summer. But Don chooses a totally opposite type of meal and cake than I would choose, so I guess it’s good that we each get a chance to choose our own, to choose what we like. Don chooses meatball sandwiches (made with my mom’s homemade meatballs and gravy) with lemon cake for dessert. It’s probably the only time all year we have it and he really enjoys it.

Therefore, today I thought I’d share with you the recipe for Don’s birthday cake of choice each year, the lemon cake. It’s really yummy, I particularly love the corners.

***********************************************************************************

LEMON CAKE

A cake *just* for Daddy!

INGREDIENTS

1/4 cup oil

1/2 cup water

2 beaten eggs

Duncan Hines Lemon Cake Mix

1 can lemon pie filling (divided)

DIRECTIONS

In bowl by hand, mix together oil, water, eggs, cake mix.

Add 1/4 can of lemon pie filling into the mix.

Put into greased 9×13 dish.

On top, distribute the rest of the pie filling.

Bake 35-40 minutes at 350 degrees.

When cool, glaze with:
1 cup confectioner’s sugar mixed with 1 Tablespoon lemon juice. Add a little hot water if necessary.

THE BIRTHDAY TWINS CELEBRATING THEIR SPECIAL DAY IN 2016

 

 

A new look

9 Feb

12524080_10207046906043162_8830707560015516783_nSometimes with my long hair, I reach a point where I suddenly just can’t stand it any longer and I need it cut, like yesterday. Nothing drastic, just a healthy trim.

Well, yesterday at 1:00 in the afternoon, I suddenly reached that moment in time with The Whole Bag of Chips, and I felt it needed a new look, some updates. Nothing drastic, just a nice, healthy update, like a nice healthy hair trim. The blog has been in existence for seven years and has had the same look the entire time, until now.

So, today, instead of a Fun Friday post, this is just a new look for The Whole Bag of Chips. New font style, new background color, a new concise look for the Archives section, the WordPress-sponsored ads are gone, and on the Facebook page, a new profile photo.

Have a lovely weekend, and be sure to visit The Whole Bag of Chips again soon!

Your Tray or Mine Recipe of the Day: Chocolate Crinkles

18 Dec
Betty Crocker's Cooky Book

Can you spot the Chocolate Crinkle cookie on the cover of our cookbook?

ORIGINALLY POSTED DECEMBER 15, 2011

This recipe is an original to our cookie trays and I like it because it makes a lot of cookies, so it’s not a cookie that you have to ration one per tray or anything like that. You can be generous when you give them out.

I also think these are such pretty cookies, like snowflakes, which is funny for a chocolate based cookie.

They’re easy to make but you do need to make sure you make the batter ahead of time and chill it, so take that into account when you’re doing your planning.

CHOCOLATE CRINKLES

INGREDIENTS

1/2 cup vegetable oil

4 sq. unsweetened chocolate (4 oz.) melted

2 cups granulated sugar

4 eggs

2 tsp vanilla

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp salt

1 cup Confectioner’s Sugar

Chocolate Crinkles on baking sheet

Chocolate Crinkles fresh out of the oven

DIRECTIONS

Mix oil, chocolate and granulated sugar.

Blend in one egg at a time until well mixed.

Add vanilla.

Measure flour by dipping method or by sifting (I really just measure. I’m not sure what either of those methods are, although it says See p. 5 to find out what the dipping method is.)

Stir flour, baking powder and salt into oil mixture.

Chill several hours or overnight.

Heat oven to 350 degrees.

Drop teaspoonfuls of dough into confectioner’s sugar BEFORE rolling into balls. Roll in sugar, shape into balls. (This is how you get the snowflake look when they bake.)

Place about 2″ apart on greased baking sheet.

Bake 10-12 minutes. Do not overbake. Makes about six dozen cookies.

Three tiered cookie rack with crinkles

This recipe is the whole reason why I wanted this three tiered cooling rack this year. It makes a ton of cookies!

Baking with the kids

Many hands make light work. Messy work, but light work. Powdered sugar everywhere!