Do you remember those large round cans of ready-to-eat Boston Brown Bread in the supermarkets? As a kid, we always had a can or two in the cupboard, but now I make my own! Heirloom Boston Brown Bread is a family favorite, and so easy to bake.
Friday, February 25, 2022
Creamy Potato and Celery Soup
Creamy Potato and Celery Soup is the one soup you will want to keep on hand! So easy to change it up for a different bowl of soup each time!
Wednesday, February 23, 2022
Carrot Cake Banana Bread
Ahhh, the saga of what to do with all those ripe bananas! How about Carrot Cake Banana Bread? This is one delicious loaf of banana bread, that tastes deliciously like carrot cake, come and take a look...
Monday, February 21, 2022
How to Freeze Ready to Use Diced Celery.
End food waste and have convenience at your fingertips, all at the same time! Another frozen convenience to enjoy, How to Freeze Ready to Use Diced Celery!
Wednesday, February 16, 2022
Honey Coriander Lime Mustard, easy upgrade for store bought mustard!
Honey Coriander Lime Mustard, is easy to make, even easier to enjoy in a sandwich or anywhere calling for mustard. So simple, just a few ingredients stirred together...
Monday, February 14, 2022
Pesto Chicken and Brown Rice with Baby Potatoes,
Pesto Chicken with Brown Rice and Baby Potatoes, fast, easy, and delicious! Another Winner Winner Chicken Dinner made from frugal chicken thighs!
Thursday, February 10, 2022
Chocolate Sugar, a pantry mix for Mochas and Cocoa
With Chocolate Sugar, a pantry mix for Mochas and Cocoa in your cupboard, you can skip the coffee stand for your morning mochas, save some money, and sip your morning joe in the comfort of your own home! What's not to like?
Tuesday, February 8, 2022
How to make Ready to Use Minced Garlic
How to make Ready to Use Minced Garlic, with no preservatives or additives! Just as convenient as the ready-to-use garlic at your favorite store, but without all the stuff you don't want or need!
Sunday, February 6, 2022
Marcella Hazen's Tomato Sauce with Onion and Butter
Have you met this sauce yet? Marcella Hazen's Tomato Sauce with Onion and Butter. Easy, quick, delicious, and only four ingredients. Who needs jarred sauce when you can make a sauce this delicious?
Friday, February 4, 2022
Mocha Chocolate Chip Oatmeal Cookies, another freezer dough recipe!
Cookies are always a welcome treat. And now you can have freshly baked cookies anytime you want...with this delicious Mocha Chocolate Chip Oatmeal Cookie dough stored in the freezer! This is what we call "frozen convenience" at our house!
Do you remember the television ads for frozen cookie dough from years ago?
I have to say I thought those commercials were genius! Because who wouldn't absolutely love cookies on demand? I had already been freezing cookie dough for some time, when that commercial hit the airwaves. But I was turning it into quite a long process. But those commercials helped me to see, that I could streamline my process and I did so immediately! And I have been making and storing cookie dough in this easier process since then...come and take a look.
Just like everyone else, we love cookies too. However, just like our other freezer cookie dough recipes this new flavor allows for fresh cookies without getting tired of the flavor, having them go stale, and most of all saving space in the freezer. Because, let's be honest, frozen packages of cookie dough take up far less space than baked cookies do...
Frozen dough is the perfect solution for smaller families.
When I sat out a few years ago to solve some of the problems of cooking for just the two of us, this cookie dough process came to be. I really didn't invent anything, but I did adapt what I have done naturally in the kitchen for decades to what I now need to do, for two. And that is how it goes, we adapt what we do in the kitchen as the family grows, and then we adapt in other ways as the family changes and each child begins life in their own home.
But never fear, those little packages of cookie dough that bake up into a dozen perfect cookies, are just as easy to bake up in multiples for a nice arrangement on a dessert tray when company comes calling. I always like to offer a couple different kinds of cookies anyway!
You could store the original Oatmeal Cookie Dough for the Freezer (with 5 flavor variations!) in the freezer along with Toffee and Walnut Oatmeal Cookie Dough in the same space that a single batch of baked cookies would require. Now you know why we call it "frozen convenience"! Life doesn't get any better except when friends come to call and you get to enjoy a cup of coffee (and a cookie!) while getting caught up on life and sharing stories of recent accomplishments and achievements.
Some thoughts on this recipe:
Conveniently, you may store the thawed cookie dough for up to three days before baking.
When you cut the disk of dough into pieces, you may wish to roll/push/squish it into a round shape before baking.
For a special treat, sandwich these cookies together with frosting. Quite a festive touch for those with a serious sweet tooth!
Ingredients needed for this recipe:
- butter
- sugar
- brown sugar, you can make your own organic sugar, recipe found here.
- salt
- vanilla
- egg
- instant espresso powder
- baking soda
- whole wheat pastry flour
- cinnamon
- dry cocoa powder
- rolled oats
- chocolate chips
- walnuts or pecans
You will also need the following:
- stand mixer or heavy duty hand mixer
- measuring cups
- measuring spoons
- large mixing bowl if using a hand mixer
- silicon spatula
- waxed paper
- plastic freezer bag or container with a tight-fitting lid
- kitchen knife
- cutting board
Now we are ready to begin!
Mocha Chocolate Chip Oatmeal Cookies
inspired from: Oatmeal Cookie Dough for the Freezer
makes 4 packages
1 1/4 c butter (2 1/2 sticks)
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1t vanilla
1 egg
1 T water
1 - 2 T instant espresso powder - for strong coffee flavor use the full measure
1 1/3 c whole wheat flour - we use pastry grind
2 t cinnamon
1 t baking soda
2 T dry cocoa powder
3 1/2 c rolled oats
1 1/2 c chocolate chips
1 c walnuts or pecans
cut the walnuts or pecans into chunks, set them aside.
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1t vanilla
1 egg
1 T water
1 - 2 T instant espresso powder - for strong coffee flavor use the full measure
1 1/3 c whole wheat flour - we use pastry grind
2 t cinnamon
1 t baking soda
2 T dry cocoa powder
3 1/2 c rolled oats
1 1/2 c chocolate chips
1 c walnuts or pecans
cut the walnuts or pecans into chunks, set them aside.
Place butter into the mixing bowl, add both the regular sugar and the brown sugar, beat until creamy.
Add the egg, vanilla, salt, water, and espresso. Beat well.
Add the whole wheat pastry flour, baking soda, cinnamon, and cocoa powder. Combine and mix together, add the oats and mix until evenly mixed. Finally add the chopped nuts and chocolate chips, using low-speed mix well.
Divide dough into 4 portions, form into a disk, press down to flatten slightly. Wrap in wax paper. Place the wrapped disks of dough in a labeled freezer bag or container. Store in the freezer.
To bake, remove one or more disks of dough from the freezer and allow to thaw on the counter, for 30-45 minutes. You may also remove the frozen dough the night before and let thaw in the refrigerator overnight.
Add the whole wheat pastry flour, baking soda, cinnamon, and cocoa powder. Combine and mix together, add the oats and mix until evenly mixed. Finally add the chopped nuts and chocolate chips, using low-speed mix well.
Divide dough into 4 portions, form into a disk, press down to flatten slightly. Wrap in wax paper. Place the wrapped disks of dough in a labeled freezer bag or container. Store in the freezer.
To bake, remove one or more disks of dough from the freezer and allow to thaw on the counter, for 30-45 minutes. You may also remove the frozen dough the night before and let thaw in the refrigerator overnight.
Cut into 12 pieces press the pieces at the corners to shape, and bake in a 350-degree oven for 13-15 minutes or until done.
Let cool on the pan 3-5 minutes, move to a cotton towel or brown paper to finish cooling.
Storage options for Mocha Chocolate Chip Oatmeal Cookies. Store the frozen disks for up to six months. The thawed dough may be stored for up to three days before baking. The baked cookies may be stored for up to five days.
Storage options for Mocha Chocolate Chip Oatmeal Cookies. Store the frozen disks for up to six months. The thawed dough may be stored for up to three days before baking. The baked cookies may be stored for up to five days.
UPDATE:
For your convenience, a "copy and paste" version of Mocha Chocolate Chip Oatmeal Cookies has
been included below.
You may also enjoy:
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
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Scratch Made Food! & DIY Homemade Household featured at 25 and Done Link Party #9, at Grammy's Grid.
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Printable "copy and paste" version:
Mocha Chocolate Chip Oatmeal Cookies
inspired from: Oatmeal Cookie Dough for the Freezer
makes 4 packages
1 1/4 c butter (2 1/2 sticks)
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1t vanilla
1 egg
1 T water
1 - 2 T instant espresso powder - for strong coffee flavor use the full measure
1 1/3 c whole wheat flour - we use pastry grind
2 t cinnamon
1 t baking soda
2 T dry cocoa powder
3 1/2 c rolled oats
1 1/2 c chocolate chips
1 c walnuts or pecans
cut the walnuts or pecans into chunks, set them aside.
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1t vanilla
1 egg
1 T water
1 - 2 T instant espresso powder - for strong coffee flavor use the full measure
1 1/3 c whole wheat flour - we use pastry grind
2 t cinnamon
1 t baking soda
2 T dry cocoa powder
3 1/2 c rolled oats
1 1/2 c chocolate chips
1 c walnuts or pecans
cut the walnuts or pecans into chunks, set them aside.
Place butter into the mixing bowl, add both the regular sugar and the brown sugar, beat until creamy. Add the egg, vanilla, salt, water, and espresso. Beat well.
Add the whole wheat pastry flour, baking soda, cinnamon, and cocoa powder. Combine and mix together, add the oats and mix until evenly mixed. Finally add the chopped nuts and chocolate chips, using low-speed mix well.
Divide dough into 4 portions, form into a disk, press down to flatten slightly. Wrap in wax paper. Place the wrapped disks of dough in a labeled freezer bag or container. Store in the freezer.
To bake, remove one or more disks of dough from the freezer and allow to thaw on the counter, for 30-45 minutes. You may also remove the frozen dough the night before and let thaw in the refrigerator overnight.
Cut into 12 pieces press the pieces at the corners to shape, and bake in a 350-degree oven for 13-15 minutes or until done.
Add the whole wheat pastry flour, baking soda, cinnamon, and cocoa powder. Combine and mix together, add the oats and mix until evenly mixed. Finally add the chopped nuts and chocolate chips, using low-speed mix well.
Divide dough into 4 portions, form into a disk, press down to flatten slightly. Wrap in wax paper. Place the wrapped disks of dough in a labeled freezer bag or container. Store in the freezer.
To bake, remove one or more disks of dough from the freezer and allow to thaw on the counter, for 30-45 minutes. You may also remove the frozen dough the night before and let thaw in the refrigerator overnight.
Cut into 12 pieces press the pieces at the corners to shape, and bake in a 350-degree oven for 13-15 minutes or until done.
Let cool on the pan 3-5 minutes, move to a cotton towel or brown paper to finish cooling.
Storage options for Whole Grain Mocha Chocolate Chip Oatmeal Cookies. Store the frozen disks for up to six months. The thawed dough may be stored for up to three days before baking. The baked cookies may be stored for up to five days.
Storage options for Whole Grain Mocha Chocolate Chip Oatmeal Cookies. Store the frozen disks for up to six months. The thawed dough may be stored for up to three days before baking. The baked cookies may be stored for up to five days.
~~~~
Wednesday, February 2, 2022
Red Beans and Rice with Ham
Red Beans and Rice with Ham is a delicious dinner that the family will love and help you stay on budget for food costs! Frugal never tasted so good!
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