Tag Archives: Recipe

Recipe: Last Minute Chocochip Bars

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Do you guys have friends who suddenly invite you to events the day they happen? I was lucky this year that I didn’t receive such an invitation, since finding something to bring to an impromptu potluck can be difficult. This is especially true for where I live — everyone’s vegetarian/health nut/anti-Walmart-bakery, so trying to figure out what won’t insult the host(ess) has been a problem for me.

I’ve found that desserts kind of slide, especially if they look simple — and what could look simpler than bar cookies? I can whip up a batch of these bar cookies in the same amount of time it takes my sister to get ready (approximately an hour), so it’s our go-to recipe when a party suddenly pops up. The original recipe was from my family’s landlady when I was growing up, but we’ve edited it through the years.

Chocolate Chip Bars
1/2 cup granulated sugar
1 1/4 cup flour
1/2 cup butter, softened or melted
1/2 tsp baking soda
1/3 cup brown sugar, packed
1/2 tsp salt
1/2 cup chopped nuts (optional, edit volume as per your taste)
1/2 cup dark/milk/white chocolate chips/chocolate pieces/raisins/dates/other dried fruits (edit volume as per your taste)
1/3 to 1/2 cup shredded coconut (optional, sweetened or unsweetened)

Heat oven to 375*F. Grease and lightly flour 13″x9″x2″ baking pan.
Mix granulated and brown sugars, butter and vanilla in mixing bowl. Beat in egg.
Stir in flour, baking soda, and salt (can be sifted together beforehand).
When dough is formed, mix in nuts/chocolatechips/raisins/cocount/other add-ins.
Spread mixed dough throughout pan evenly and bake 12-14 minutes or until light brown.
Remove from oven and allow to cool before cutting into roughly 2″x2″ squares.
Makes about 3 dozen, store in sealable container.

The nice thing about this recipe is that you can edit the mix-ins to whatever suits your tastes, since the dough has a good balance of salty and sweet. I’ve found dark chocolate, pecans, and unsweetened coconut shavings really taste good together.

????????????????????Happy new year, everyone!

 

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Recipe: Baked Dill Potato fries

I lived the majority of my life in Idaho, so I kind of know a thing or two about potatoes. I know, it sounds cliched, but it’s true.

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It’s been raining all week, so I’ve been wanting some comfort food, since it’s hard to get out and do any gardening. However, the volunteer dill in my herb garden is loving this weather, so I have more than enough to last me for the rest of the summer. This is a really simple recipe, but it’s wonderful in a pinch and it highlights exactly how little you need to do to potatoes to make them work.

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Baked Dill Potato Fries

4-6 medium potatoes
3-5 sprigs fresh dill
1-2 tsps olive oil

Peel potatoes or scrub potatoes thoroughly and wash. Pat dry.
Cut potatoes lengthwise in quarters. Cut each quarter into 1/4 to 1/2 inch slices. Pieces should be about the size of a quarter and about as thick as a domino.
Toss with olive oil and minced dill. Sesame or peanut oil can also be used for different flavor. Instead of dill, carraway, crushed red pepper, or freshly ground black pepper can be substituted.
Spread over cookie sheet evenly, making sure that each piece touches the sheet. Use multiple cookie sheets if too dense. Grease cookie sheet with butter if potatoes were not dried to prevent sticking.
Bake in pre-heated 400 F oven for 20-30 minutes or until bottom of pieces are crisped. A grill can also be used — wrap potatoes in foil and set on grill near but not over fire and allow to cook for ~ 10-20 minutes or until tender.

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Potatoes have been given a bad rep by health folk because of carbohydrate levels, but they’re a good source of potassium — and they naturally have a bit of a salty taste to them despite low sodium levels. Potato skins are specifically high in nutrients in general — and it so much easier to not have to peel before cutting… I’ve been tracking my diet on Sparkpeople, and one of the trends I’ve been noticing is that I’m always low on magnesium and potassium despite nerding out over spinach and oatmeal. Considering how important potassium is for cellular activity, I’ve been trying to find ways to get more into my diet. I’ll hopefully have a coconut-based recipe soon…
Fresh dill has a really strong scent when picked, but heat denatures this enough during the cooking process that the taste does not overpower the potato. If you like the strong dill taste, it would be useful to also add crushed dill seed about halfway through.

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