Cookbookaholic

My Favorite Chocolate Chip Cookie Recipe: Bourbonated Chocolate Chip Cookies with Maple, Oatmeal and Pecans

Bourbonated Chocolate Chip Cookies with Maple, Oatmeal and Pecans 

by Angela Snider

1 ½ Cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

2 sticks of butter, softened

¾ cup lightly packed brown sugar

1/3 cup granulated sugar

1 tsp vanilla butter nut flavor

1 large egg

2 Tbsp whole milk

1 Tbsp Pappy & Company Bourbon Barrel-Aged Pure Maple Syrup

23 oz bag milk chocolate chips

3 maple & brown sugar instant oatmeal packets (sifted, only use the oats; discard the filler)

½ cup pecans, chipped

In a bowl, mix the flour, baking powder, baking soda and salt. Set aside.

Cream the butter in a mixer on medium/high speed. Add in brown sugar, granulated sugar, vanilla/butter/nut extract. Mix on medium until creamy.

Add in egg.

Add in a portion of the flour mixture, about a fourth.

Add in 1 Tbsp of whole milk

Add in another portion of the flour mixture.

Add in the tablespoon of bourbon barrel-aged maple syrup.

Add in another portion of the flour mixture.

Add in the last tablespoon of whole milk.

Add in the last of the flour to the mix.

Remove the bowl from the mixer, scrape down the sides and fully mix together with a spatula.

Gently stir in the oatmeal, chipped pecans and milk chocolate chips.

Refrigerate the mixing bowl of cookie dough while oven preheats.

Preheat oven to 325 degrees.

Using a small ice cream/cookie dough scoop with a 1 ½ inch in diameter, place rounded dough on to baking sheets lined with parchment paper.

Be sure to return the bowl of dough to the refrigerator while a set of cookies bakes in the oven. 

Bake for 10 - 11 minutes, until the edges begin to brown. (If using a larger amount of dough per cookie, increase baking time up to 13 minutes)

Remove from oven and allow the cookies to rest on the baking sheets until firm enough to move to a wire rack (about 2 minutes) and then allow cookies to cool completely. Something magical happens if you wait and try them the next day. They’re absolutely addictive and beyond delicious…

Using the 1 ½ inch cookie dough scooper, this recipe makes approximately 5 dozen small cookies.

Sweet Meadow Café

Since it has already passed my two year anniversary at the new job and I’m getting close to the third anniversary, I guess I can go ahead and drop the “new” part.

The team that I work with really like to eat out for lunch…a lot. When I first started, I did try to bring my lunch but there’s only so many frozen lunches you can heat up in the microwave before you start to lose your mind. At about the one year mark, I decided to venture out a little more often with the team for lunch.

There are, of course, our favorite spots. Some are local and some are your typical restaurant chains. But there is one special local restaurant that I wanted to call out: Sweet Meadow Cafe.

Ever had a restaurant that always served you something amazing? And you never ordered anything bad? That’s Sweet Meadow.

It’s run by a husband and wife chef-duo who create the most amazing dishes that make you think you’re eating in an undiscovered gem—a special restaurant that’s just waiting to become the “next big place.” (I love the two giant landscape paintings on the wall!)

The seating is limited, but once you’re inside the building located in the downtown historic of Salisbury, you’re in for a great meal. My favorite is the Wild Alaskan Salmon Salad. It’s served on a plate piled deep with plenty of fresh mixed greens tossed in a balsamic vinaigrette dressing. The salmon is nicely grilled and just tastes fresh. It’s my go-to dish because I’m never disappointed. If you’re a little on the spicy side, they offer to blacken it for you.

 Since I rarely venture outside of my salmon salad, I have noticed that others have their favorites as well. The Tuna Tacos are popular and made with fresh sashimi grade tuna steaks (seared rare) and served with a mango salsa. Their crab cakes are also a hot item and just may be my next order.

Sweet Meadow Café

Historic Downtown Salisbury

118 W. Innes Street

Salisbury, NC  28144

704-637-8715

This Gal Walks Into a Burger Bar

A few weeks ago, I got an email from Bad Daddy’s Burger Bar introducing their new weekend breakfast menu. Hold on there…breakfast menu at a burger bar?

We’ve visited their Birkdale location several times and really enjoyed their fried pickles and burgers. It’s a great location and at night, that joint is jumpin’. So what in the world are they doing serving breakfast? Not to mention what in the world would they actually serve? They have a burger on the menu that is served with a fried egg—will it be just an endless variation of those?

The email went on to list the menu and my jaw dropped and drooled as I read through the items: French toast, pancakes, eggs Benedict and bacon. I’m a huge fan of breakfast and brunch—so this is something that is looking good to me.

I immediately showed the email to the hubby and suggested that he wake up early one Saturday morning and, as a family, we’d give the breakfast at Bad Daddy’s a try. Of course, this would all have to take place after I finished yard sales.

For two Saturday mornings in a row, I came home after the sales around 8-ish and attempted to wake everyone up to join me for breakfast. No one would budge. The first Saturday, I let it go. That second Saturday? Forget them, I decided to go solo. This gal isn’t letting this brunch get away.

Take a look at the menu:

I think you can probably guess where I started.

That’s Bananas….with a side of bacon.

And let me tell you…it was absolutely amazing. Hands down, this was the most incredible French toast I’ve ever had in my life. It was piled high with sliced bananas (was it a whole banana? It sure looked like it!) while swimming in a rich, thick and warm caramel sauce—dotted generously with chopped walnuts.

That first bite was game-changing. I treated that first slice like it was made out of gold. If you’re familiar with the amazing-ness that is Moravian Sugar Cake, then this tasted like a thinly sliced (almost deep fried?) version. I was so bowled over by the taste that I only ate the top slice and brought the second slice of French toast home for the hubby. He needed to experience this mouthful of heaven.

Needless to say, on my next visit a few weeks later—I kept both slices to myself!

 

Bad Daddy’s Burger Bar

Birkdale Village Location

8625-A Lindholm Dr.

Charlotte, NC  28078

 

Weekend Breakfast Hours:

Saturday: 8:00 am – 11:00 am

Sunday: 8:00 am – 11:00 am

 

Who’d Have Thunk It?

So, last night, the hubby and I went out to dinner. After some discussion, we ended up at the nearby mall and Firebirds Grill.

It’s a bit pricey and I had ordered The Desert Pear Margarita for myself—which was not cheap, so I wanted a less expensive entrée. Salmon seemed like a really good idea instead of steak and I am happy to report that I may have just found the most amazing dinner ever!

There were two salmon options and I went with the Sesame Crusted Salmon. The salmon was covered in a nicely crunchy sesame crust, topped with a ginger-mustard sauce and diced tomatoes. But the real reward for this meal was discovering the side of Fried Spinach.

You heard me….Fried Spinach. I know…I couldn’t believe it myself. But, it was the most amazing thing I’ve tasted in a long while. Paper thin, flaky, buttery—this is not your traditional side of leafy greens.

I couldn’t get enough…it even has a taste reminiscent of fried okra. It was such a revelation that I didn’t even pay any attention to the mashed potatoes. And that’s saying something!

Next visit, I’m asking for two helpings of Fried Spinach and hold the potatoes.

Buffalo Chicken Flatbread Pizza: The Recipe

By now, I think the Buffalo Chicken Dip has become a staple of Big Game menus across the country. So, what’s another great way to enjoy the flavor without all that cream cheese? I found some inspiration at a new buffalo wing joint that opened up near the house. I found all of the ingredients at my favorite local grocery store and their deli & even used many of their private brand products to help cut down on the cost.

Buffalo Chicken Flatbread Pizza

2 pieces of prepared flatbread

2 cups cooked chicken breast, cubed

½ cup Buffalo Wing sauce

1 celery stalk, minced

Salt and pepper, to taste

1 cup, mozzarella cheese, shredded

Crumbled blue cheese, to taste

Fresh Ranch dressing, to taste

For the chicken breast, I purchased a rotisserie chicken from my grocery store’s deli department. The chicken is already cooked, hot & ready to go and has a really great taste. I cubed the chicken breast (about 2 cups total) and then added the minced celery. Season with a little salt and pepper and then add the buffalo wing sauce. Mix until all of the chicken is fully coated in the sauce. (I covered the container and let the mixture marinate overnight in the refrigerator; but, you can also mix and then use immediately.)

Preheat the oven to 400 degrees.

For a flatbread, I chose the “Tandoor Baked Naan” from Stonefire Authentic Flatbreads for my pizza base. (You can also use Boboli, pita bread or any kind of flatbread that is out on the market now.) The Naan bread had all these cool bubbles that create nooks; and, I thought it made a really tasty crust. Plus, two came in the package and they were nicely sized for individual pizzas or as appetizers for a group. The package I bought had two flatbreads that were football shaped! Festive and appropriate!

Top the bread with the buffalo chicken and celery mixture.

Then, loosely cover the buffalo chicken with the shredded mozzarella cheese and place in the pre-heated oven just long enough to heat up the chicken and melt the cheese, about 10 to 15 minutes.

Once you’ve removed the pizza from the oven, sprinkle the crumbled blue cheese over the buffalo chicken pizza. Finally, drizzle the ranch dressing on top. Slice and serve.

Yowza! Slices of pizza with thick chunks of buffalo chicken, topped off with tangy blue cheese crumbles and creamy ranch dressing. It’s very filling and gives you the punch of the buffalo flavor (without bones and a messy cleanup) all on a thin slice of pizza. It’s a nice, new addition to the football watching menu at our house!

So this arrived…

The November issue of Southern Living recently arrived. Take a look at the hot, sexy cover photo:

Salted Caramel Chocolate Pecan Pie! It's like five of my favorite words have been put together to make one ultimate dessert.

And who likes salted caramel more than me? We all know that I'm a fan and right now, I'm almost giddy at the thought of testing it out.  

Could Thanksgiving get any better after this? I’m absolutely floored at this recipe and can’t wait to give it a try. Now, I will go ahead and say that I can’t imagine Turkey Day without my Mama Dip’s Pecan Pie—but I’m thinking this one will definitely make an appearance!

Oh, and if you’re wondering—I couldn't possibly recreate that intricate, layered pattern of pecans. Look for a more manageable (lazy) layer of chopped pecans to be in mine! It’ll provide a flatter surface for the knee-deep pool of caramel and sprinkle of salt crystals.

Salted Caramel Hot Chocolate

On mornings when I have forgotten to bring along my tumbler of ice cold sweet tea, I have to make a quick stop at the Dunkin Donuts near the office. On my last trip, I noticed signage for their newest offering: Salted Caramel Hot Chocolate!

If only I had seen it before ordering my large sweet tea!

Now you and I know how much I love this salted caramel trend. I’m very happy to see it evolve with hot chocolate now that the weather is to start getting cooler.

So, I decided to order one as a Sunday morning treat. I couldn’t get to it right away, as I had to help hubby find a jersey to wear to his company tailgating event. By the time I got back to it, the whipped cream has mixed in and it had cooled down enough to drink.

What a delight. The caramel flavor was very smooth and while I couldn’t detect a sharp saltiness (thank goodness)—I could tell the salt had added to the flavor of the caramel. Very nice! I think I’ll be ordering this again soon!

Inspiration Recipe: Caramel Treasures S’mores

A few months back, I reviewed the really creative and fun new cookbook, The S’mores Cookbook by Susan Whetzel. I found some inspiration in the recipe for the “Chocolate Caramel S’mores.” In that recipe, the chocolate covered chewy caramel—more commonly known as Rolos are used as the chocolate part of the s’mores equation.

This idea really appealed to me as I love caramel. I mentioned that I would like to try that recipe with either Ghiradelli chocolate squares with caramel or with the DeMet’s Chocolate Treasures with Caramel. As I am committed to bringing you only the very best…(LOL!)…I made it my mission to test both caramel-filled chocolates and bring you the best-tasting one.

And the winner? The DeMet’s Chocolate Treasures! I loved the taste of the chocolate and there’s a lot more caramel inside those treasure chests! (For my taste, the Ghiradelli was too dark and bitter.)

Caramel Treasures S’mores

6 graham crackers

6 DeMet’s Chocolate Treasures with Caramel

3 Large Marshmallows

 1.    Place graham cracker on a paper plate, unwrap two DeMet’s Chocolate Treasures and place on top of cracker. Top with one large marshmallow.

2.    Put plate in microwave and cook for 25 -35 seconds until marshmallow expands.

3.    Remove from microwave and place other half of graham cracker on top, smoosh and serve.

 

Just be careful of the caramel—it’s going to be a little on the warm side! 

Review: The S’mores Cookbook

True confession: I never went camping when I was growing up. I was not in Girl Scouts. My very first s’mores experience was by the light of the microwave in my kitchen. Remember when microwavable s’mores were sold in little plastic packs at the grocery store? Would Nabisco have done something like that? Well, that was my first s’mores experience. And it was so goooooooooood!

I’d always loved the three parts separately: graham crackers, Hershey’s chocolate and marshmallows. You’re reading a blog by a gal that still keeps a jar of marshmallow crème in the cabinet. So, when I saw that The S’mores Cookbook (Adams Media, 2013) by Susan Whetzel (www.doughmesstic.com) was coming out, I jumped at the chance at getting a review copy.

  The S’mores Cookbook by Suzan Whetzel, Copyright © 2013 by F+W Media, Inc.

Used by permission of the publisher. All rights reserved.

If you’re wondering how someone can make an entire cookbook out of graham crackers, marshmallow and chocolate—strap yourself in for an amazing ride. We’ve got everything from S’mores Cereal Bars to S’mores Frappuccino. There’s even a Homemade Graham Crackers recipe that, alone, is worth the price of admission.

How about throwing off the traditional and stretching our expectations for a s’more? There’s a recipe for Reese’s Cup Fluffernutter S’mores that sounds like a really great idea. And you can roll this one right on over to me: Chocolate Carmel S’mores made with Rolos. Although, I think I would switch that up and use one of my favorites, Nestle Treasures Milk Chocolate Caramels. Although, I’m hearing a nasty rumor that those have been discontinued? Perish the thought! If so, I’m sure any of those caramel filled Ghirardelli squares will do just fine.

If you can find some graham flour at your grocery store, wouldn’t you love to try Graham Waffles? That sounds good even without topping it with chocolate syrup! Although there’s a recipe for S’mores Stuffed French Toast that looks awesome as well.

For more fancy schmancy desserts, I think the tall, three-layered S’mores Layer Cake, with its thick, gooey Marshmallow Frosting and coffee-infused chocolate cake, would cut an impressive figure at any gathering. And on a personal note to myself: the next time I have refreshment duty at church, I think I’ll have to try out the S’mores Puff Pastry Mini Tarts.

Check out Chapter 6 for “Grab-and-Go Treats,” I’ve already made the S’mores Cereal Bars with my childhood favorite Golden Graham cereal. The S’mores Turnovers and S’mores on a Stick aren’t far behind on my to-do list.

Remember when marshmallow-flavored vodka showed up about a year ago? And we all wondered, why? There’s a “Drinks” chapter that starts off with a S’more-tini featuring the flavored vodka and chocolate liqueur…so there you go.

The “Giftable S’mores” Chapter has a S’mores Popcorn Bag idea that had me at “hello,” well…more like they had me at caramel popcorn. It’s meant as a “giftable” treat, but I think actually sharing them is optional.

This cookbook contains a lot of delectable and interesting incarnations for the pretty simple ingredients of graham crackers, marshmallow and chocolate. Look to the final chapter, “Essential S’mores Recipes,” for Homemade Marshmallows, Marshmallow Meringue, Chocolate Ganache, Marshmallow Frosting, Homemade Chocolate Syrup, Simple Marshmallow Syrup and the previously mentioned Homemade Graham Crackers. These are certainly fantastic basics that could be easily transferred to other desserts to jazz them up a little.

So, raise your personal kitchen torches high in honor of Susan Whetzel and The S’mores Cookbook. I think we’ve got a must-have addition to any cookbookaholic’s collection. There are too many amazing recipes ideas in here to not have at quick reach!

 

p.s. I just got back from the grocery store and Nestle Treasures are now known as DeMet’s Treasures. Same packaging, just a change in the name.

Arby’s Salted Caramel Shake

Let’s be honest about this whole wave of salted caramel craze. I think it crested in popularity with salted caramel chocolates around Christmas of 2012. We’ve had a few proven hits (Salted Caramel Cupcakes at Sweet Bakery in Florence, SC) and some huge misses. Side eye honors go to you, Red Robin, and your chunky Salted Caramel Milkshake…so thick with rock crystals, I thought I was drinking the ocean in the form of a slushie.

Recently, Arby’s has been touting their brand new Salted Caramel Shake. If you received that sheet of Arby’s coupons in the mail recently, then you noticed it took up the bottom third of the page. Also notice that there was no coupon for the shake? Oh well…. It looked interesting, so I decided to give it a try.

For the price, you get a very large portion. The cup is generously coated with swirls of caramel along the inside. The shake itself is smooth, buttery, creamy and sweet. And when you get that combined with the small pink Hawaiian salt crystals—it’s really amazing. The salt is literally sprinkled on top as more of a treat and not overpowering. In fact, I found myself hoping for a little more salt to fold into the shake.

But let’s jump back for a minute to that very generously-sized cup. For all of my best efforts, I couldn’t make it through a whole shake! I really did give it the ole college try and only conquered half before I finally gave up. But I’m not deterred…I will try it again. That caramel shake is an unexpected delight!