Tag: recipes

THE BIGGEST LOSER PANCAKES

So, you know Pinterest? Right. I don’t know about you, but I have about a million recipes I need to try- after all, I’ve pinned, so I’ve committed, right? (You do have our recipes pinned, yes? Yes? Have you tried them yet? Yes?? Yes??!!??)

Well, I’m a little OCD, and when I have free time I will always choose organizing over sleeping. It’s an addiction. I hate clutter. Pinterest included. I want to go through all my recipes and actually try them out! Are they worth pinning? Keeping? Sharing? I’ve posted here on Butter once before about my Pinterest tries (wow, impressive Amanda. Once! [Does that mean I have to type Pinterest “try” instead of “tries?”]).
Since I still haven’t worked up to dinners-worth-pinning-post-baby, I’ll take baby steps in making mini meals and snacks.
Today? It was Biggest Loser pancakes (original recipe found here).
Oh! And this is all in a healthy attempt to try and lose that baby weight, which is mostly “I-can’t-stop-eating-Cadbury-pre-during-and-post-Easter” weight.
(It’s another issue, I know. I’m a mess.)

Voila!

Biggest Loser Pancakes

(Adapted from Biggest Loser Recipes)

6 egg whites

1 c oats

1 c cottage cheese

2 tsp. sugar

1 tsp. cinnamon

1 tsp. vanilla
*10 chocolate chips optional

In a blender (I used my Magic Bullet), blend all ingredients until smooth. Spray and heat non-stick skillet. Pour 1/4 cup of batter onto griddle. Add 1 chocolate chip*. Flip. Makes about 10 pancakes. (I garnished with berries & a shake of powdered sugar.)

*See, I added the chocolate chip to entice my 3-year-old to eat. Little did I know, she’d gobble them up chocolate chip-less! Nom nom nom.

The verdict?

Ok, I was a total naysayer- I seriously stared at my oat + egg + cottage cheese concoction and grimaced. I did! BUT, they were amazing. Like, incredible! They were a little wet (cottage cheese?) so I kept them cooking a bit longer, and problem solved. My favorite part? They reminded me of a perfect combo of pancakes + crepes (we all know my feelings about crepes)- fluffy yet moist and dense… if that makes sense? (A rhyme! Delightful.)

Pinterest discovery re-creation #2? Total success! I give this one 9.5/10. (Just because a perfect 10 seems too perfect.)

Soft M&M Chocolate Chip Cookies

I wasn’t remotely looking for a new favorite chocolate chip cookie recipe. I have a few favorites that I stick to every time. But the other night when a dessert craving hit I decided that I should look for a new recipe to make. After all, making repeat recipes makes it impossible to use my usual justification for baking: “I need to make and eat this because I have to post on the blog.” So, I stumbled on this cookie recipe and since I had everything on hand I made it.

…And then I made it again not even a full day later because they were just that good.

I had a good feeling about the pudding mix in the recipe because I’ve tried cookie recipes with cornstarch and liked the results. Averie points out that you can use cornstarch instead of the instant pudding mix for similar, though not identical/as good results. I would stick with the pudding mix. I know this isn’t quite a typical thing to have in the pantry, but I always stock up on a few boxes when it’s on sale for $1 a box at the grocery store. It’s in more recipes than you’d think.

I like a soft, chewy cookie that almost seems like it’s underbaked. It needs to have a slight crunch on the outside, but the inside should be gooey when it comes out of the oven. I realize there are a lot of people out there who like overdone cookies. My stepdad is one of those people and that’s perfectly fine. If I had the choice of overdone cookie or no cookie at all I’d enjoy the overdone cookie in a heartbeat. But for people who would choose overdone over underdone, this is not the cookie recipe for you.

These cookies are perfect–big, buttery, soft, moist, slightly crisp on the outsides… I’ve eaten way too many in the past 24 hours so I’m going to stop with the adjectives before I have to get up to get another. I added M&Ms and chocolate chips like Averie, but you could use this base and throw in any number of add-ins. They also come together SO easily. You may have already sworn yourself to another cookie recipe, but cookie commitment is meant to be broken. These are fantastic.

Soft M&M Chocolate Chip Cookies
Recipe from Averie Cooks

Yield: 15 large cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: about 3+ hours, for dough chilling

Ingredients

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup instant vanilla pudding mix (not sugar-free and not ‘cook &
serve’), OR use 2 teaspoons cornstarch in place of pudding mix
1 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M’s mixed into the dough + about 1/2 cup for placing on top of dough mounds

Directions:

To
the bowl of a stand mixer fitted with the paddle attachment (or large
mixing bowl and electric mixer) combine the butter, sugars, egg,
vanilla, and beat on medium-high speed until creamed and well combined,
about 4 minutes.
Stop, scrape down the sides of the bowl, and
add the flour, pudding mix (or cornstarch), baking soda, optional salt,
and beat on low speed until just combined, about 1 minute.
Stop,
scrape down the sides of the bowl, and add the chocolate chips, 3/4 cup
M&Ms, and beat on low speed until just combined, about 30 seconds.
Using
a large cookie scoop, 1/4-cup measure, or your hands, form 15
equal-sized mounds of dough, roll into balls, and flatten slightly.
Add about 1 tablespoon M&Ms to the top of each dough mound.
Place
mounds on a large plate or tray, cover with plasticwrap, and
refrigerate for at least 2 hours, up to 5 days. Do not bake with
unchilled dough because cookies will bake thinner, flatter, and be more
prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or
spray with cooking spray. Place dough mounds on baking sheet, spaced at
least 2 inches apart (I bake 8 cookies per sheet) and bake for 11
minutes, or until edges have set and tops are just set, even if slightly
undercooked, pale, and glossy in the center. Cookies firm up as they
cool. Allow cookies to cool on baking sheet for about 10 minutes before
serving. I let them cool on the baking sheet and don’t use a rack.
Cookies
will keep airtight at room temperature for up to 1 week or in the
freezer for up to 6 months. Alternatively, unbaked cookie dough can be
stored in an airtight container in the refrigerator for up to 5 days, so
consider baking only as many cookies as desired and save the remaining
dough to be baked in the future when desired.

Crispy Oven Baked Chicken Thighs

An ultra simple recipe for crispy moist chicken thighs. Just a quick rinse, some spices and bake in a high oven. Welcome to thigh heaven.

My oven baked chicken drumstick recipe is usually the top recipe on this site. Great crispy drummies but I keep getting asked about thigh. The people want thighs. They demand thighs. So thighs they will have… by popular demand I present my recipe for oven baking chicken thighs.

Rating

I’m at a 4 because I’m not usually a thigh person due to fat but a lot of the fat drained during cooking on the rack.

Notes: I was a bit surprise that the thighs took a few minutes less than drumsticks. BUT COOK TO THE TEMPERATURE not by time along. And yes I know the recommendation not to wash chicken. Skip if you wish or wash and be careful but I think the skin is crispier if you do.

Preheat oven to 425 convention. Rinse and pat dry the chicken thighs.

Trim any loose skin with no meat off the thighs.

Prep a baking sheet. Line with aluminum foil, add a rack and give a heavy spray of PAM.

Place thighs skin down and sprinkle with the spices of your choice. I went with 7:2:1 or 7:2:2. ( If you don’t have that then about a tablespoon of course salt, 1 tsp pepper and 1/2 to 1 tsp of granulated garlic.) A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.

Bake until internal temp of 180 to 185. About 30 minutes. Rest for 5 minutes or more prior to serving.

Crispy Oven Baked Chicken Thighs

An ultra simple recipe for crispy moist chicken thighs. Just a quick rinse, some spices and bake in a high oven. Welcome to thigh heaven.

Ingredients

Chicken thighs
7:2:1 or 7:2:2 Seasoning or seasoning of salt

Instructions

Preheat oven to 425 convention. Rinse and pat dry the chicken thighs.
Prep a baking sheet. Line with aluminum foil, add a rack and give a heavy spray of PAM.
Place thighs skin down and sprinkle with the spices of your choice. I went with 7:2:1 or 7:2:2. ( If you don’t have that then about a tablespoon of course salt, 1 tsp pepper and 1/2 to 1 tsp of granulated garlic.) A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.
Bake until internal temp of 180 to 185. About 30 minutes. Rest for 5 minutes or more prior to serving.

2.2

http://www.101cookingfortwo.com/oven-baked-chicken-thighs/

From DrDan at 101 Cooking For Two

Updated
January 23 2014

Chef Gordon Ramsay Recipes

Tag: recipes

THE BIGGEST LOSER PANCAKES

Crispy Oven Baked Chicken Thighs

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