Hard Boiled Egg Chocolate Chip Cookies

I made these when no one was around to watch me. I don't think they would have eaten them if they knew they came with chopped hard boiled eggs in them.
I am the ONLY member of my family of 8 who will eat hard boiled eggs. I love them, but everyone complains when I make them because they "smell disgusting." Too bad, so sad....
How good were these odd cookies? My hubby rated them as "possibly the best chocolate chip cookies" that have come out of my kitchen. That is quite an endorsement!
Hard Boiled Egg Chocolate Chip Cookies
from Cookie Madness
(Makes around 28 cookies)
2 3/4 C flour
1 C cold butter, cut into small pieces
1 tsp salt
1/2 tsp baking soda
3/4 C white sugar
1/2 C brown sugar
1 tsp vanilla
2 hard boiled eggs, finely diced (Here is my method for the perfect hard boiled egg)
2 C semi sweet chocolate chips

1. In your food processor, combine the flour and butter until it has the texture of fine crumbs. Add the salt and baking soda and pulse to combine.
2. Add the sugars, vanilla and chopped eggs. Pulse until the mixture comes together.
3. Add the chocolate chips and use a wooden spoon to mix into the dough. Egg whites will still be visible, but they will disappear when baking.
4. Make golf ball size dough balls and flatten them slightly onto your cookie sheet. Bake at 350 degrees for 13-15 minutes until the edges are lightly browned. Allow the cookies to remain on the cookie sheet for 5 minutes after coming out of the oven before moving to a cooling rack.

Homemade Honey Graham Crackers

Summer vacation is here in southwest Minnesota. Such bitter sweet emotions for me. Especially for these first couple weeks while they relearn how to be home all day long.

My biggest complaints about all 6 of my kids being home all summer is that they eat at levels that are completely incomprehensible to me. Plus they bring their friends over who only add to the apocalyptic levels of food consumed.
In my attempt to save a few bucks on the amount of snack food I purchase on a weekly basis, I made these yummy crackers. I cooked them for a shorter time because I wanted to keep them soft, but you can cook them for the full time to achieve pure cracker crunchiness! They were so delicious and all I wanted to do was hook up the camper so we could take them camping to make s'mores. Nice soft graham crackers to go with those perfectly toasted marshmallows and melted chocolate....yeah baby!
Homemade Honey Graham Crackers
from Demolition Desserts
1 1/2 C + 2 Tb whole wheat flour
3/4 C + 1 Tb all purpose flour
1/2 tsp salt
1/2 tsp baking soda
4 Tb butter, room temperature
1/2 C sugar
1/4 C + 2 Tb honey
2 Tb molasses (My older kids thought the molasses flavor was a bit too strong, so I will try 1 Tb next time)
1 egg

1. Whisk together the two flours, salt and baking soda in a small bowl.
2. In your electric mixer, cream together the butter and sugar. Add the honey and molasses and beat until mixed in. Add the egg and scrape down the sides of your bowl.
3. Add 1/2 of your dry ingredients and mix just until incorporated, then add the second half. Again, mix just until incorporated.
4. Form dough into a flat disk and wrap in plastic. Refrigerate for 4 hours or overnight.
5. Divide dough into 4 pieces and roll out onto a lightly floured surface. (If you don't want to bake the whole batch, you can freeze the dough at this point). You want it about 1/4" thick. Cut into whatever shapes you would like and transfer to a parchment lined baking sheet. Use a fork to make indentations on each cracker.
6. Bake at 325 for 10-12 minutes for soft crackers or 18-20 minutes for crunchy. Let cool completely on the cookie sheet before removing.

Football Field Cake

I had some requests for pictures of the cakes I've been making, so thought I would share my latest cake I made for a high school graduation. My cakes are nothing fancy, but I have fun making them. I'm glad I have clients who are willing to allow me to learn on their cakes:)
Cutting out the letters is definitely a tedious and frustrating job. I now understand why there is a Cricut for cutting fondant! If only I had the $350 to get one. I would have to be making a lot more cakes to justify buying something that awesome. Maybe one day when my kiddos are grown.....


How to Color Fondant

For the past few weeks, I've been having a lot of fun making different cakes for graduation parties and other special events. Last weekend, I made a cake that had a map of the world that I cut from fondant and this week I am working on a football field.

A while back, I posted my recipe for marshmallow fondant. I was making a simple wedding cake then, so white was the perfect color.
My more recent adventures in fondant have required the addition of some bright colors. It is quite simple to make any color you want and makes you feel like a kid again playing with your play-dough!
Using food coloring paste, dot the top of your fondant with the desired color. If you try to use liquid food coloring, you will end up with a big wet mess, so go get some paste! Fold the dough in half so the food coloring is on the inside and doesn't get all over your hands. Knead until the color is uniformly distributed.
Since I was making continents with my green, I needed something more intense than a mint color, so more green was added. I also added a dot of blue to deepen the color as well. Just keep kneading and adding more color until you have the color you want.

One word of advice, whether adding food coloring paste to your fondant or to your favorite buttercream, it was always dry a couple shades darker, so don't go overboard! Make it just a hint lighter than you want, then when it dries it will be perfect!


Whole Wheat Banana Pecan Pancakes

My kids LOVE pancakes....and I mean love. In fact, with my husband traveling so much these days, I make pancakes quite often for dinner when I need something quick and easy. I guess that means I should make them every night. Don't we always need something quick and easy?

When I am feeling extra indulgent, I will make special pancake toppers. I macerate strawberries and cook up some apples with cinnamon and brown sugar. Of course, if you are going to have strawberries and apples, you better pull out the whip cream too. If you are going to do it, do it right!
This pancake recipe is one I stick to more often so I don't feel so stinking guilty. I love the whole grain flavor while the bananas and pecans push them over the top.

If you think your kids might rebel against such a healthy alternative, give 'em a fork to mush the bananas or a whisk to beat the egg whites. Kids are much more likely to partake of something "different" and enjoy it if they have helped prepare it!

Whole Wheat Banana Pecan Pancakes
adapted from Joy the Baker
1 1/4 C whole wheat flour
1/3 C cornmeal
1 Tb sugar
2 tsp baking powder
1 tsp salt
2 eggs, separated
1/4 C canola oil
1 1/2 C buttermilk
1 ripe banana, mashed
1/4 C pecans, chopped

1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat together the egg yolks, oil, and buttermilk. Pour wet mixture into the dry and mix until combined. Allow batter to sit for five minutes and add any additional buttermilk to thin the batter so it will gently fall from a spoon. Fold in banana and pecans.
2. In a small bowl, beat egg whites until stiff peaks form. Fold into batter completely. Cook pancakes over medium heat.
**For the freezer, lay the cooled pancakes in a single layer on a cookie sheet.  Freeze until hard then place in a freezer bag.  To prepare, just pop them in a toaster!
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