Author: Ang Anderson

Bribe to Mother Nature

Posted on by Ang Anderson

I attempted to lure Spring into our house today through pastel colored frosting.  Lame, you say?  Maybe.  But these cookies are just too cute not to make. I found them in Parents magazine and have to confess that anything with seven ingredients or less tends to catch my eye.  Four ingredients for the actual cookie.  Four!

I used my cookie dough scoop on the first two dozen, not rolling into balls, and they turned out fine.  My last batch I did roll into balls and would recommend for uniformity.  It just depends how fussy you’d like to be.  I also did not have buttermilk and just used plain whole milk. However, you could use a buttermilk substitute if you feel inclined.  I baked the cookies for 8 minutes because I like mine on the chewy side. I used whipped frosting and would not recommend it. The plain old regular kind is best. The whipped was just too wet and and did not provide a strong sandwich middle.

The cookie by itself is delightful. If you don’t feel like doing the whole frosting bit or have tiny wee ones and don’t care for the mess, the cookie alone is a quick and easy treat. These are great for Easter or for a baby shower, with all pink or all blue frosting if the baby’s gender is known. To my fellow yellow-cake-with-chocolate- frosting lovers, you could substitute chocolate frosting for the vanilla and even omit the sprinkles.

We just might put a few of these cookies out on the deck as a bribe to Mother Nature…

Cake Mix Cookies

  • 1 box (18.25 oz) yellow cake mix
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup buttermilk
  • Colored sprinkles
  • 1 can (16 oz) vanilla frosting (use plain, not whipped version!)
  • Yellow, red, blue food coloring

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper; set aside

Combine the cake mix, egg, oil and buttermilk in a large bowl.  Beat with an electric mixer on medium speed until smooth.  Shape 1-inch mounds of batter into balls and flatten slightly.  Place about 2 inches apart on the prepared cookie sheets.  Top with sprinkles.

Bake until cookies are golden and firm, 8-10 minutes.  Cool on a wire rack.

Divide the frosting among three bowls.  Use a few drops of food coloring to tint frosting the desired shades of pink, blue, and yellow.  Sandwich the cookies together with frosting.  Makes about 30 cookies or 15 cookie sandwiches.

Blueberry Boy Bait

Posted on by Ang Anderson

Okay…I think maybe this could just be called Blueberry Human Bait.  The delectable smell that wafted from my oven would beckon anyone with blood running through their veins.  I found this recipe about a week ago on Smitten Kitchen and have softened the two sticks of unsalted butter approximately five different times in the course of the last seven days.  Sadly, the wee ones and realities of life prevented the Boy Bait from being made.  Well, today the stars have aligned and I am happy to report the Bait has been baked and is happily resting in our bellies.

Blueberry Boy Bait

Serves 12, generously

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

My oven can be temperamental so I checked my cake at 35 minutes and it appeared very done.  I inserted toothpick in a few places and it came out clean.  I would suggest you check yours at around 35 minutes too just in case your oven acts like mine does!  After cooling for 20 minutes, I inserted a mini-spatula between the edges of cake and pan to ensure easy release.  I took my cooling rack and placed it on top of the cake pan, inverted it, then gently placed my large platter on top and inverted it again.  Thus, the cake was right side up on my platter and ready to serve.  You could really just leave the cake in the pan if you wanted to.  It may depend on your presentation preference and who you will be presenting to.  I used frozen blueberries and they worked fabulously.  Let the baiting begin!

Chicken Vegetable Pie

Posted on by Ang Anderson

Today’s overall mood has led me to comfort food and this Chicken Vegetable Pie.

That’s right. Pie for dinner.  I said it.  It feels a bit naughty and rebellious.

That might be why I like it.

This recipe takes some shortcuts to make it EASY.  I like to use Rotisserie chicken for convenience and flavor.  (If you use chicken breast or your own cooked chicken, be sure to season it up well.)  Frozen veggies equal no chopping.  Potato soup, you are welcome to join the mix (again, no chopping and the cream sauce is basically done!).  The pie crust is so simple and can be used universally for fruit pies, tarts, etc.  My dearest friend Beth graciously introduced me to the pie crust recipe and I offer up my whole-hearted thanks (Thank you Beth!) as I use it often and am so glad to have it in my arsenal.

Chicken Vegetable Pie

Pie Filling

Mix and combine the following ingredients:

  • 1 1/2 cups chicken (shredded or cubed)
  • 1 1/2 cups frozen mixed vegetables (peas, carrots, onions or whatever you prefer)
  • 2 cans cream of potato soup
  • 1/2 cup milk
  • 1/4 to 1/2 teaspoon dried thyme
  • salt & pepper to taste

Pie Crust:

  • 1 1/2 cups flour
  • 1/2 cup water
  • 1/3 cup oil
  • 1 teaspoon salt
  • 1 egg, beaten (to brush on top of pie before baking)

Mix pie crust ingredients together until dough forms.  Divide in half.  I like to do one half a bit bigger to use for the bottom.  Roll out ‘bottom crust’ between two sheets of waxed paper or parchment paper.  Transfer to pie plate.  (I use a glass pie plate – if you use a dark, metal pie plate I would reduce baking temp to 375 degrees)

I like to salt and pepper crust a bit, then add pie filling and salt and pepper the top.  Roll out the ‘top crust’ and place on top.  Pinch together all edges, brush top with beaten egg, and cut slits in top of pie for air to escape.  (I don’t use the whole egg mixture, just enough to cover the crust.)

Bake at 400 degrees for one hour.  Let cool a few minutes, cut and serve.