I'm afraid to say that these cookies didn't last 48 hours in my house. My kids, whom normally dislike raisins, ate these without issue. I had never come across a recipe where you pre-soak the raisins before and it really truly is what makes these cookies! I changed the recipe a bit by adding a dash of allspice and cloves as well as doubling the cinnamon. It was the perfect spice combo and not overwhelming to the taste at all. The raisins were plump and juicy and tasted of vanilla. These cookies were slightly crisp at the edges and still soft and wonderfully chewy in the center. Even now I am trying to convince myself not to get up off the couch and make another batch. I justified my eating one after another, after another, by the fact that they contain oatmeal and raisins. And those are healthy right? This recipe will take it's place as our favorite oatmeal cookie recipe and will definitely be made again soon. A couple of these cookies and a tall glass of milk...yum!
Wednesday, February 2, 2011
I created this cake based off of another cake we like around this house. That recipe will be posted in the next few months or so, I hope. This cake is moist, sweet, rich and amazing. It's also a short-cut cake meaning you use a box cake mix and other store bought items. I made this cake for my mom and sister. They love butterfinger, but not chocolate cakes. Most ideas for butterfinger cakes involve chocolate so I knew I needed something different. My only regret is not putting more crushed up candy bars on top.
Sunday, January 30, 2011
Robbie and I were talking with our dinner guests about how we came accross this recipe. And honestly, neither of us remember exactly how it happened. It was many years ago when our favorite channel was the food network and one of our favorite shows was none other than Paula Deen ya'll. We saw her make many an item that we immediately replicated at home within days or hours. Sweet and Sour meatballs ring a bell? And so I am fairly certain that this is how we discovered this recipe.
Friday, January 28, 2011
Monday, January 24, 2011
It's no secret that I love lemons. Give me any baked item with the main ingredient of lemons and I'm your girl. I love lemonade and also eat lemons on their own. Yep, I'm one of those. Years ago when I worked I was lucky, or unlucky, enough to be about ten feet away from a Starbucks. I would go grab breakfast there nearly every morning. I'm not a coffee drinker, cant stand the stuff. But I do enjoy their baked items. My favorite used to be their lemon raspberry swirl loaf. I would often get two slices for breakfast and hope they still had some later in the afternoon to grab another slice before I headed home.
Saturday, January 22, 2011
Friday, January 21, 2011
These have been my go to enchilada recipe for several years now. Although I cannot recall exactly where I found these, nor do I have the original recipe on hand, I have made them often enough to give you a good idea of what goes in them. Of course spices can be adjusted according to your taste preference and you could use pepperjack cheese for a little kick instead of cheddar. I think I will try that myself one day, but for now, don't fix what isn't broken right? Also, I used canned enchilada sauce but you are of course welcome to make your own at home.