Melts in your mouth, for real.
I wanted to make cookies really bad the other night. So, my son and I went to the grocery store to pick up some ingredients. While shopping, we picked up the usual suspects for the C-5 cookies: butter, sugar, brown sugar, chocolate chips and cranberries. We walked passed the refrigerated section and noticed the ready made cookie dough section. One tube of chocolate chip cookie dough was cheaper than the 12 ounce bag of chocolate chips we were going to buy. I NEVER buy ready made dough, but for some reason, this sounded like a good idea at the moment…and it was cheap! So we put everything back on the shelf and settled for the tube of dough (I will be nice and not mention the brand name). The next day, I baked the tube of dough and…you guessed it…it was awful. This was actually the first time in my life that I was not happy with what came out of my oven. My son and my boyfriend liked them, but even dipped in milk I was not impressed. It did not satisfy my cookie craving at all.
The next day, I went back to the grocery store to buy ingredients for a real cookie. A “Trisha” cookie, as my boyfriend put it! This time, I flipped through my mom’s recipes and found an oldie, but goodie. This recipe came from the “cookie business” vault, when my mom, my sisters and I used to sell cookie baskets to offices. It was one of the more delicate cookies and I definitely ate my share of the broken ones! It’s lighter than a shortbread cookie, believe it or not. So grab a glass of milk and a couple of these suckers and ENJOY!
Butter 1 block
Vegetable oil 1/2 cup
Sugar 1/2 cup
Brown sugar 1/2 cup
Peanut Butter 1/2 cup
Vanilla 1 tsp.
Flour 1 and 1/4 cups
Baking Powder 1/2 tsp.
Baking Soda 1 tsp.
Salt 1 tsp.
- Preheat oven to 350 degrees
- In a large mixing bowl, cream butter, oil, both sugars until incorporated. Mix in peanut butter, egg, and vanilla.
- Sift dry ingredients and add to creamed mixture, mixing well. Do not over mix.
- On a greased cookie sheet, drop dough by teaspoon fulls about 2 inches apart.
- Flatten in a criss-cross pattern with fork dipped in sugar.
- Bake for about 15 minutes, turning pan at the half way point.
- When cookies are a deep golden brown, remove from oven.
- Let cool on the pan for a minute or two. Cookies will break easily if taken off the pan too soon.
- Remove to wire rack to finish cooling.
Yield: about 3 dozen cookies.
crack pie, but not the Milk Bar variety.
I consider this comfort food. My Aunty Val used to make this from canned apples when I was living in Hawaii. It was a staple at every family get together and I still look forward to it when I go back home! Ironically, when I make this, I always think of her! I did my culinary internship at 3660 On The Rise back in 2000 with my bestie, Jason and that was where I first made apple crisp using fresh apples. I make this at least twice a month. My son and my boyfriend LOVE this. Seriously, my friends and family ask for this all the time. It has even replaced my son’s good ol’ vanilla buttercream birthday cake every year. In my home, apple crisp is King.
For the apple filling:
Apples 1 bag or 12 apples, peeled and large diced
Sugar 1 cup
Flour 1/8 cup
Cinnamon TT (I go crazy with this! You can also add nutmeg and grated fresh ginger for more depth!)
For the crumbled topping:
Butter, COLD 1 and 1/2 cups, cut into little pieces (helps with breakdown)
Sugar 1 and 1/2 cups
Flour 3 cups
Quick Oats 1/2 cup
- In a large bowl, combine all apple filling ingredients.
- In a 9×13 baking pan, add apple mixture.
- In another bowl, all all ingredients for crumbled topping. Using a pastry cutter, incorporate ingredients until crumbly (pea size crumbs).
- Top the apple mixture with the crumb topping. It may look like too much, but the topping with cook down and become this heavenly crumbly layer!
- Bake in a pre-heated oven at 350 degrees for about 40 minutes or until the filling bubbles up! You are looking for a deep golden brown crumb topping.
You may add the following to the filling to switch it up!
- Blueberries, fresh
- Peaches, fresh
- ginger, fresh grated
- pears, fresh
- any other type of berries
- parmesan (to the crumbled topping)
This recipe is super easy! My son and my boyfriend have made this recipe…so go for it!
Best fricken cookie ever…
I don’t know about you, but I love a good, crispy cookie. Don’t get me wrong, I love the traditional chewy types (I have one favorite chewy cookie recipe in particular that I will share with you later…), but the crispy ones always get me. My mother, my younger sister, and I had a little cookie basket company in Hawaii. It was seasonal, usually during Christmas and my mom and I baked cookies like crazy. I remember coming home from school and after dinner, my mom and I would start baking into the night. We worked our asses off and for some strange reason it never really bothered me. I actually enjoyed it! In my home, I only have two cookies that I bake all the time, even though I have a ton of tried and true cookie recipes. The C-5 is one of them.
Butter 2 sticks
Sugar 3/4 cup
Brown Sugar 3/4 cup
Vanilla Extract 1 Tbsp.
Flour 2 and 1/4 cup
Salt 1/2 tsp.
Baking Powder 2 tsp.
Baking Soda 1 tsp.
Chocolate Chips 12-16 ounces
Dried Cranberries 8-12 ounces
- Preheat oven to 350 degrees.
- In a mixing bowl, cream butter, sugar, and brown sugar.
- Add egg and vanilla. Mix well.
- In another bowl, mix together the flour, salt, baking powder, and baking soda.
- Add dry ingredients to butter mixture in 3 parts. Mix well.
- Add your favorite chocolate chips (I use dark chocolate) and dried cranberries.
- On a baking sheet, drop dough by tablespoon full, about an inch and a half apart.
- Press down gently with sugar to flatten slightly (about 1/2 inch thickness)
- Bake 7 minutes, turn, then bake 5-7 more minutes or until golden brown. (ovens vary)
- Cool on cookie sheet. Cookies should be crisp all the way through.
*substitutions and additions may include: butterscotch chips, peanut butter chips, carob chips, dried blueberries, dried cherries, your favorite nut(s)*
Ok, yesterday it was 96 degrees in Portland, Oregon. That’s a sure sign that we are smack dab in the middle of summer! The two things I love about summer time in the Pacific Northwest is the Farmer’s Markets and the fact that the produce is abundant and so DELICIOUS! This is one of my favorite summer time treats. I took a Latke recipe and tweaked it to make it my own. If you have tons of tomatoes, especially heirloom ones….slice them up and stack it like a burger with the dill dip in between…SO YUMMY!
Serve with sliced heirloom tomatoes
Zucchini 1 small
Potato, Yukon 1 small
Sweet onion 1 small
Panko 1/4 cup
Egg, beaten 1- 2
Lemon zest, minced 1 whole lemon
Garlic, minced 2 cloves
Parmesano Reggiano 1/4 cup
Salt and pepper TT
Your favorite vegetable oil for frying, as needed
- Small dice the sweet onion and caramelize. Set aside to cool.
- With a grater, using the smallest grater slots, grate your zucchini and potato into a bowl.
- Sprinkle a little salt onto the zucchini and potato. This will draw out most of the moisture, so it will not produce a super soggy cake.
- Let veggies sit for about 15 minutes.
- Squeeze out as much moisture as you can from the veggies.
- In another bowl, add all ingredients together and mix.
- Heat up frying pan and oil (you want about a 1/8-1/4 inch of oil) to 350 degrees, or if you are a pro in the kitchen, just until you feel it’s ready!
- Form patties (usually 2 inches in diameter is the way I make them) and flatten to about 1/4 inch.
- Fry until golden brown on each side.
Easy Dill Dip Recipe:
You will need…
- Yogurt, plain 8 ounces
- Fresh dill weed handful or less, depending on your taste, minced
- Lemon zest and juice GO CRAZY!
- Salt and pepper TT (to taste)
- garlic clove 1 clove, super minced
*mix everything and let sit for a couple hours so the flavors can mingle*
picnic dinner I packed for movies in the park with zucchini cakes, cherries, blackberries, carrots, and slices of ham.