Cowboy Cookies

I love chocolate and coconut together! This is a classic Cowboy cookie, my kids couldn't figure out why they call them "Cowboy" cookies, after all they don't look like a Cowboy- so I researched a bit, and I still have NO idea why they call them Cowboy Cookies *shrug* - Oh well, they taste great! 

Ingredients: 

2 Cups Flour 

1 t Baking Soda

1 t Salt

1/2 t Baking Powder

1 Cup Unsalted Butter, Softened 

2 Eggs

3/4 Cup White Sugar

3/4 Cup Brown Sugar

2 t Mexican Vanilla     or      1 t Regular Vanilla

1 1/2 Cups Oats 

1 Cup Semisweet Chocolate Chips

3/4 Cup Pecan Halves

1/2 Cup Shredded Sweetened Coconut

Directions: 

Preheat oven to 350 degrees. Cream together sugars and butter until pale and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, whisk together flour, baking soda, salt, and baking powder. Slowly add four mixture to creamed mixture until just incorporate. Beat in oats, chocolate chips, pecans, and coconut until combined. Scoop onto a greased cookie sheet or nonstick baking mat. Bake until edges of cookie begin to brown 11-13 minutes. 

Chocolate Chocolate Banana Bread

Wahoo- I'm back from newborn hibernation! That's right chocolate chocolate, and it really is as good as it sounds. Despite all that chocolate it really is not too sweet at all! I found this recipe on a food blog I love! 

Recipe from Cooking Pleasures

Ingredients: 

1 Cup Sugar

2 Eggs

1/3 Cup Vegetable Oil

1 1/4 Cups Mashed Bananas (about 3) 

1 t Vanilla

1 1/2 Cups Flour

1/2 Cup Cocoa 

1 t Baking Soda

1/2 t Salt

1 Cup Semi Sweet Chocolate Chips

Directions: 

Preheat oven to 350F. Beat sugar, eggs and oil in  a large bowl until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda, and salt in a separate bowl, and beat into banana mixture until just combined. Stir in chocolate chips.  Pour batter into a greased loaf pan. Bake 60 minutes or until toothpick comes out clean. 

Homemade Wheat Bread

After all those Easter treats, I need some good old-fashioned homemade bread! We always gobble this up the second it's out of the oven. To some people homemade bread is like turning their own butter! But remember take it in steps, let it rise, move on to the next step, it's less overwhelming that way!  

Ingredients: 

3 Cups Warm Water (110 degrees) 

4 1/2 t Dry Active Yeast (Fast Acting)

1/3 Cup Honey 

4 1/2 Cups Bread Flour

4 T Butter, Melted 

1/3 Cup Honey

1 T Salt

4 Cups Whole Wheat Flour

2 T Butter, Melted 

Directions:

In a large bowl mix together warm water, 1/3 cup honey and yeast. Add 4 1/2 Cups white bread flour and stir to combine. Let stand for 30 minutes, or until big and bubbly. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour your work surface, and knead in the additional whole wheat flour, adding it slowly, it may take anywhere from 1-2 1/2 more cups of whole wheat flour. Knead until just pulling away from the counter, but not sticky. Place in a greased bowl, and cover with a wet dishtowel, place in a warm place and allow to rise, until doubled. Punch down dough and divid into 3 equal loaves. Place in a greased 9 by 5 loaf pan, and allow to rise until dough has topped the pans by one inch. Bake at 350F for 18-23 minutes. Lightly brush the top of the loaves with 2 tablespoons melted butter, and allow to cool. (If you can!) 

Tips:

Flour is temperamental depending on where it's grown, how old it is, ect. Work with your whole wheat flour measurement- one time I kneaded in 1 cup of whole wheat flour, and another time it took 2 1/2 cups. Just remember, we are going for pulling away from the counter, but not sticky. 

Use whatever ratio of white and wheat flour you would like, I have tried this recipe with all wheat (not that great). Still looking for a great 100% whole wheat bread recipe. 

 I prefer fresh ground (finely ground) whole wheat flour. (Use up that food storage!)

Softest, Best Chocolate Chip Cookies Ever!

Really I'm not in hiding, just very VERY pregnant! Only 13 days to go!! Anyway, here is a great chocolate chip cookie recipe. I love this recipe because it is super soft and light and fluffy, plus anything with chocolate--Right?  

Ingredients:

2 1/4 Cups Flour

1 t Baking Soda

1 Cup Butter, Softened 

2/3 Cup Brown Sugar

1/4 Cup Sugar

1 Box Vanilla Instant Pudding Mix

2 Eggs

1 t Vanilla

2 Cups Chocolate Chips

Directions:

Preheat oven to 350F. Cream together butter, and sugars until light and fluffy. Add pudding mix, eggs and vanilla and mix until fluffy. In a separate bowl blend together flour and baking soda. Stir flour mixture into creamed mixture and combine well. Once well combine stir in chocolate chips. Drop by tablespoon onto a greased cookie sheet and bake for 10 minutes. 

Tips: 

Cream the heck out of the butter and sugar, this is where you'll get the light and fluffy.

Remember as soon as baking soda comes in contact with moister it starts it's chemical reaction. Make sure you combine the flour and soda first, then add the creamed mixture. Then right into the oven after you add those chocolate chips. (This is to get the best results!) 

Winner WINNER!

Wahoo! We have a winner! Stephanie Kirk is the winner of the way cute Jessie Steele Apron and Tea Towel Set! You will love this apron and towel set! 

But don't leave yet--I do have consolation prizes! 

Becca Sharp gets an "Indulge" red metal sign for submitting the recipe with the best name-- "Fudgy Make Your Belly Pudgy Brownies". I know isn't that a great name! 

and

Melissa Tullis gets an "Indulge" red metal sign as well, for submitting a chocolate/peanut butter recipe (which are my favorite)! And for her great feedback! Listen to what she had to say-- "I made your oatmeal chocolate chunk cookies and my husband was in heaven!  We have found our perfect go to cookie recipe.  I'm looking forward to trying out a lot more of your recipes.  This is a great blog." 

Thanks for the great feedback! 

Ladies shoot me an email with your addresses and I will get these great things shipped to you! 

Last Day for Giveaway!

Just a few more hours for the Jessie Steele Apron 

and Tea Towel Set 

Giveaway!! 

So, Sign up to be a follower and your name is is one time! And if you want your name is three more times-- send me your favorite dessert recipe. (stressedspelledbackward@gmail.com). 

Giveaway ends April 6th at 12:00 noon Arizona Time. Winner will be announced later today! 

I hope everyone had a great Conference weekend! Our breakfast turned out GREAT-- my kids favorite were the Overnight Cinnamon Rolls! 

Overnight Cinnamon Rolls & Giveaway!

I love doing all the work the night before, so I can relax in the morning! You will love this Cinnamon Roll recipe-- this goes with the Conference Breakfast Menu # 1. Hope you have a great weekend, and you are uplifted and rejuvenated! Click here for Apron Giveaway details! 

Ingredients: 

Dough:

4 egg yolks, room temperature

1 whole egg, room temperature

1/4 Cup Sugar

6 T Unsalted Butter

6 oz Buttermilk

4 Cups Flour, Plus Extra For Dusting

2 1/4 t Instant Dry Yeast

1 1/4 t Salt

Cooking Spray

Filling:

1 Cup Brown SUgar

1 T Cinnamon

Pinch Salt

1 1/2 T Unsalted Butter, Melted

Icing:

1/4 Cup Cream Cheese Softened

3 T Milk

1 1/2 Cups Powdered Sugar

Directions:

For dough: in bowl of stand mixer with whisk attachment, whisk egg yolks, whole egg, sugar, butter and buttermilk. Add 2 cups flour along with yeast and salt; whisk until moistened and combine. Remove whisk attachment and replace with dough hook. Add all but 3/4 cup of remaining flour and knead on low for 5 minutes. Check dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low for 5 more minutes, or until dough clears sides of the bowl. Turn dough onto floured surface, and knead by hand about 30 seconds. Spray bowl, and transfer dough to bowl and cover and let double in size about 2 hours. (take your time with this process, this is what makes or breaks the cinnamon rolls) 

Combine brown sugar, cinnamon and salt in a bowl. Set aside until ready to use. Turn dough onto floured work surface. Shape dough into a rectangle with long side nearest to you. Roll into a 18 by 12 inch rectangle. Brush dough with 1 1/2 T melted butter, leaving a 1/2 inch border along the top edge. Sprinkle the filling over dough, leaving a 3/4 inch border along the top edge. Beginning with the long edge nearest you, roll dough into tight cylinder. Firmly pinch the seam to seal the roll and place seam side down. Using unwaxed, unflavored dental floss, cut the cylinder into 1 1/2 inch rolls, 12 rolls (slide the floss under the roll, and cut by quickly crossing the two sides). Arrange rolls in baking dish; cover tightly with plastic wrap and store in refrigerator overnight or up to 16 hours. 

Remove rolls from refrigerator and place in turned off oven, fill a shallow pan 2/3 full of boiling water and set on rack below rolls. Close oven and let rolls rise until they look puffy, about 30 minutes. Remove rolls and water pan from oven. 

Preheat oven to 350F.  When oven is ready place rolls on middle rack and bake until golden brown, about 30 minutes. When rolls are cooling, make icing by whisking cream cheese in bowl of a stand mixer until creamy. Add milk and whisk until combined. Sift in powdered sugar, and whisk until smooth. Spread over rolls, and serve! 

Tips:

You might want to double your Icing recipe! 

Original Recipe by Alton Brown at Food Network