Tuesday, April 30, 2019

Oatmeal Cookies (No Raisins!)

Whenever my father-in-law has a birthday, or other special occasion, Little Devil makes him Oatmeal Raisin Cookies, which she thought was his favorite.  Finally my Mother-In-Law let her in on a little secret:  He hates raisins.  Loves Oatmeal Cookies.  Not Oatmeal Raisin Cookies.  When Little Devil first started baking (which was many years ago) she asked if I had a go to Oatmeal Cookie recipe.  Now I don't like Oatmeal or Raisins so that answer is No.  But thankfully my friend Michaela from An Affair From the Heart made me the most treasured, beautifully handwritten book full of her family favorites.  It is one of my most used cookbooks, because it features tried and true recipes from both sides of her lovely family.  This recipe comes from Michaela's Mom, or Grandma Jane as they refer to her.  It's Jane's Recipe, with one little tweak:  No Raisins!
Papa Bear's Favorite Way...
Scoop onto ungreased cookie sheets.

Bake until light golden brown.
Don't over bake,
So they will stay chewy!
We even made a sign so he would know
we left out the raisins just for him!

Oatmeal Cookies (NO Raisins)

Adapted from: An Affair From The Heart

1/2 cup shortening
1/2 unsalted butter
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups oatmeal
(raisins optional)

In the bowl of an electric mixer cream shortening and butter together.  Add sugars until creamy.  Add eggs and vanilla.  In a separate bowl combine flour, salt and baking soda.  Add to the creamed mixture until blended.  Fold in oatmeal.  Scoop onto ungreased cookie sheets and bake at 350 degrees F for approximately 9 minutes, or until lightly browned.

Thursday, April 25, 2019

The Carajillo Cocktail

A carajillo is a Spanish drink combing coffee, usually with brandy or whiskey.  I recently told you about my new found obsession:  Licor 43 in my post about Little Beers.  Since Licor 43 is a Spanish liqueur flavored with citrus, vanilla and aromatic herbs, adding it to coffee to create this sublime cocktail seems so obvious.  Paired with a cold brew coffee, it makes a fabulous after dinner drink or anytime for coffee lovers.  
Licor 43 (my new favorite) paired
with cold brew espresso.
Try this!
Check out that giant sphere of ice.
The perfect presentation.

Sunday, April 21, 2019

Carrot Cake Bars with Cream Cheese Glaze + FREE Printable Gift Tags

In the past I've made Strawberry Brownies for Valentine's Day.  They were such a big hit and so simple, I decided to adapt the recipe for a quick and tasty Easter treat!  Carrot Cake Bars are so easy.  Just 3 ingredients!  Start with a boxed carrot cake mix and by adjusting the amount of oil and eggs, the result is a thick, rich bar full of carrot and spice flavor!  Now I LOVE cream cheese frosting, especially the one on My Mom's Carrot Cake, but I wanted these bars to have more of a glaze instead of a thick, fluffy frosting.  Mainly because I'm giving them in cute little Easter bags.  If you're planning to serve them on a platter where that delightful frosting won't get squished, feel free to frost them instead.  Since I'm giving these away to family and friends as a little gift for Easter, I created some cute little tags reminiscent of vintage carrot seed packets.  They are included below if you'd like to print them for gift giving too!  
Only 3 ingredients plus a quick glaze!

Tuesday, April 16, 2019

Spicy Southwest Egg Salad

We took a little trip to Santa Fe a while back.  Like Oklahoma Football, I'm sure you've heard me mention just how much I love Santa Fe.  I send Mr. Devilish Dish homes for sale from Santa Fe Realtor websites on a daily basis.  I don't talk about "if" we move there, I speak in terms of "when."  It's free to dream right?  Leading up to our trip I think everything I made for dinner had a Southwest flair.  Just to get everyone in the mood.  We love egg salad sandwiches around here.  They are simple, tasty and I always have eggs in the fridge.  This is an updated version of egg salad.  Heartier, tastier and full of Southwest flavor.  With a kick!  It was great on toasted bread as a sandwich, but would be lovely on a bed of lettuce leaves as well.  If your spouse won't let you move to your favorite place this week, then bring the flavors of your favorite place to your kitchen...
A hearty sandwich filling
with the flavors of the Southwest...
Serve this colorful egg salad
on toasted bread or lettuce leaves.

Creamy, crisp and colorful!


12 hard boiled eggs, cooled and chopped
4 stalks celery, chopped
5 green onions, sliced
2 jalapenos, seeded and minced
1 red bell pepper, diced
1 garlic clove, minced
1 1/2 cup shredded Cheddar cheese
1 cup mayonnaise
juice of 1 lime
2 teaspoons ground cumin
2 teaspoon chili powder
salt and pepper to taste

In a large bowl, combine the eggs, celery, green onions, jalapeno, red bell pepper, garlic and cheese.  In a small bowl whisk together mayo, lime juice, cumin and chili powder.  Gently fold the mayonnaise mixture into the egg mixture.  Add a little at a time, you may not use all of the mayo.  You just want the egg salad to come together.  Taste and season with salt and pepper if necessary.  Transfer to a serving bowl and chill.  Use as a sandwich filling on toasted bread, or serve on lettuce leaves as a hearty salad.

Prep Time:  Approximately 30 minutes   Cook Time: 0 needs to chill

NOTE: This makes a large batch.  It can be easily halved if desired.

Saturday, March 16, 2019

Leprechaun Shortbread Bites

Shortbread is a traditional sweet biscuit with bewitching flavor.  It's usually just made with three ingredients: flour, sugar and butter.  They come together in a magical combination.  With something so enchanting, it seems only appropriate to adapt it to a St. Patrick's Day treat.  Cutting the shortbread into little "leprechaun-sized" bites and tinting them with green sparkling sugar is the consummate way to lure a leprechaun into your trap!  
A magical treat to share with
some lucky friends.
You'll have no trouble trapping
a leprechaun with these little bites
of biscuit.

Buttery, flaky shortbread bites
with a hint of green.

Lure your own leprechaun or share
these magical treats with some lucky friends!
Here are some adorable gift tags if
you want to share your Leprechaun Shortbread Bites.
Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choice
and print onto cardstockThese images are my exclusive artwork.
Please be courteous when using these printables
and remember they are for personal use only
You might enjoy some of my other St. Patrick's Day
treats like Lucky Charms Bars...
Or Homemade Peppermint Patties
for St. Patties Day!

Wednesday, March 13, 2019

Bailey's Irish Cream Mousse

Just in time for St. Patrick's Day, I'm bringing you the most decadent, creamy, sublime mousse you've ever tasted.  I've resigned myself to the fact that I'm probably never going to perfect gluten-free baked goods, so I've decided that I will strive to perfect all of the desserts that are naturally gluten-free.  Stay tuned for panna cottas, pots de cremes, pavlovas, mousses and more!  The best mousse should be rich in flavor, while remaining light, fluffy and silky in texture.  This is the real deal.  A true chocolate mousse with a hint of Irish Cream liqueur, made with authentic technique.  Trust me, it's worth the effort to do things the old school way. Once you taste this, you'll be addicted.  Try changing up the liqueurs with Chambord (raspberry) Grand Marnier (orange) or even peppermint!  The creativity is endless once you start with the foundation of this fabulous mousse.
The most decadent, silky mousse
you will ever taste.
Whisk together egg yolks and sugar.
Add Bailey's.  
Melt together chocolate chips and
coffee.  Then add butter.
Combine these two mixtures.

Whip the egg whites with
salt and sugar until stiff peaks form. 

Carefully fold egg whites into the
chocolate mixture.  Chill
for several hours.
Garnish with whipped cream
and sprinkles.
Enjoy a true treat.


4 egg yolks
1/4 cup granulated sugar
1/4 Bailey's Irish Cream Liqueur
3/4 cup semi sweet chocolate chips
4 tablespoons brewed strong coffee, cooled
3/4 cup unsalted butter, softened and cut into cubes
4 egg whites
pinch salt
1 tablespoon granulated sugar
fresh sweetened whipped cream for garnish
sprinkles for garnish if desired

Whisk together the egg yolks and 1/4 cup granulated sugar in a stainless steel mixing bowl until completely smooth and slightly thickened.  Pour in the Bailey's and continue to whisk.  Place bowl over  pot of simmering water and whisk for 3-4 minutes until the mixture thickens up.  Once thickened, set the bowl into a larger bowl of ice water.  (Be careful not to get water in to the mixture, you just want to cool it down rapidly.)  Whisk over the cool water for 3-4 minutes.  The mixture should be about the consistency of mayonnaise.  Set aside.  In another bowl, over the pot of simmering water, melt the chocolate chips and coffee together.  Remove from heat and add the cubes of butter, stirring until completely smooth.  Slowly whisk this mixture into the egg yolk mixture until completely smooth.  Set aside.  With a stand mixer or hand mixer, beat the egg whites and salt until soft peaks form.  Sprinkle with 1 tablespoon of granulated sugar and beat until the whites have reached stiff peak form.  Stir 1/4 of the egg whites into your chocolate mixture, then carefully fold the remaining whites until mixed in.  (This step takes patience but is so worth it!) Pour mousse into serving dishes and chill in the refrigerator for 2 or more hours.  Garnish with freshly whipped cream and sprinkles if desired. 

Thursday, March 7, 2019

Homemade Gluten-Free Cream of Chicken Condensed Soup

Since the gluten-free debacle I've avoided casseroles like the plague.  Mostly because they call for canned "cream of" soups.  Yes you can buy GF condensed soup, but where I live it requires a trip to a specialty store and they are a little pricey.  So until recently I've given up on a lot of convenience meals that use these ingredients.  Then I discovered I could quickly, easily make my own gluten-free condensed soup at home with ingredients I always have on hand.  I'm really pleased with the results and bonus: I control what is in there.  From the seasonings to the sodium I'm in charge.  Simply use one jar of this in place of recipes calling for a can of regular "cream of" soup.  I'm excited because a whole other world of recipes are available to me again.  This whips up quickly, but make a few on the weekend and store them in your fridge for use during the week, AND...Stay Tuned for lots a new recipes using this basic ingredient!

I'm so excited about this.
Look forward to lots of new recipes now that
I've found another gluten-free staple!
Whisk the butter and flour together to create a light roux,
then add the stock, milk and seasonings.

Make a few batches and store them in
your fridge for easy weeknight use.
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