We've been a little lax around here when it comes to a schedule. A survival mode of sorts trying to come up with activities that don't involve heat or my being energetic! :) We start Bible study and ballet this week...hoping the start of a schedule gets me in gear! I'm almost 15 weeks and super thankful for no crazy morning sickness but ready for my normal energy level to return. Also hoping to make a return to my
cleaning/routine list!
Several sweet friends start big kid school this week! Kirkley and I are sharing a tradition Alex's mom always did on the first day of school: chocolate chip cookies and pink lemonade.
She is always waaaayyy excited to push her chair in the kitchen to be the baker!
My two favorite cookie testers...
Here's our favorite recipe -- a slight adjustment from the Original Nestle Toll House recipe.
We made a double batch and put up containers of dough to share with friends!
Chocolate Chip Cookies
2 1/4 cups all-purpose flour (White Lily)
1 t baking soda
1 t salt
1 stick unsalted butter, softened
1/2 c Crisco
3/4 cups granulated sugar
3/4 cups packed light brown sugar
1 t vanilla
2 large eggs
1 cup (6 oz.) semisweet chocoalte chips
1 cup (6 oz) mini chocolate chips or M&Ms
- Whisk together flour, baking soda, and salt in a small bowl.
- In a large bowl, beat butter, crisco, and both sugars on medium speed until light and fluffy. Add vanilla and eggs and mix well.
- Gradually add in flour mixture just until mixed.
- Stir in chocolate chips/candy on low until mixed.
- Drop by tablespoons with a
cookie scoop onto parchment paper lined baking sheets.
- Bake at 375 for 9-11 minutes and cool on baking sheets 2 minutes.
- Remove to wire racks to cool completely.
In my former life as a teacher I received all manner of apple items:
apple charm bracelents, apple calendars, apple coffee cups, apple bookmarks, apple ornaments, etc.
I spare the teachers and deliver apple bread the first week as a play on all of the apple craziness!
Apple Bread with Praline Glaze
1 c light brown sugar
1 c sugar
1 1/4 c canola oil
3 eggs
2 t vanilla
3 c flour
1 t baking soda
1 T cinnamon
1/2 t nutmeg
1/2 t salt
2 c diced granny smith apples
1 1/4 c chopped pecans
- Mix first set of ingredients in large bowl.
- Mix dry ingredients in med bowl.
- Add dry to first set, mix just until blended, then stir in apples.
- Pour into 2-3 loaf pans greased with pam with flour. Bake at 350 for 40 min until well done.
- Test with cake tester and adjust cooking time depending on the size of your loaf pans, how many you did, etc.
- Let cool in pans 10 minutes then continue cooling on rack.
- Prepare glaze and drizzle over the top as bread cools on the rack.
Praline Glaze
1 stick butter (1/2 c)
1/2 c light brown sugar
- Bring butter and brown sugar to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat and spoon over cooling bread.
Last year we delivered these apple shaped cheese straws on the first day.
If you can get your hands on a mini apple cookie cutter, these were cute too!
Cheese Straws
3 1/2 cups flour
1/4 t salt
3/4 t cayenne pepper
1 lb sharp cheddar cheese shredded (4 c)
2 sticks margarine, softened
1 stick butter, softened
- Whisk flour, salt, cayenne pepper together. Whisk in cheese. I do all of this with the paddle attachment of my kitchen aid mixer.
- Mix in sticks of marg/butter one at a time, mixing for a few seconds after each.
- Batter will be very thick. Use wax paper to shape into discs and refrigerate for a few hours or overnight.
- Roll out and cut out. You do not need a floured surface with the chilled dough.
- Place on ungreased, parchment paper lined baking sheets.
- Bake at 350 for around 15 minutes until starting to turn golden.
- Slide parchment paper off of pan and cool on the paper.
- Cool completely and serve or transfer to containers to freeze between layers of plastic wrap. Once thawed, if they are not crisp, toast for a few minutes watching carefully on a baking sheet on low heat in the oven.
Okay, and last recipe, promise! I love a tradition and one of our favorites is doing a first day breakfast. For the past two years, we've done
quick apple pancakes. This year, I may make the switch to caramel apple french toast casserole. I pulled a french toast casserole out of the oven this morning for Sunday breakfast, and when Kirkley saw it, she asked if it was Easter. You can tell she's super used to her frozen waffle breakfast!!!
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Overnight Caramel Apple French Toast
3 granny smith apples, peeled, sliced thin, then sliced into bite-size pieces
1/4 c water
1 t cinnamon
16 oz loaf Italian bread, cut into 1" cubes
5 eggs
2 1/2 c whole milk
1 t vanilla
1/4 t nutmeg
1/4 c light brown sugar
Topping:
1 stick butter, melted
1 c light brown sugar
1/2 c pecans
2 T light corn syrup
1/2 t cinnamon
1/2 t nutmeg
- Prep apples; prep bread.
- Cook apples, cinnamon, and water over medium heat, covered for 10 minutes or until tender. Water should be evaporated. Remove from heat.
- Arrange half of bread cubes in a greased 9x13 in one layer. Spread apple mixture over, and top with remaining bread cubes.
- Mix eggs, milk, vanilla, nutmeg, and brown sugar; pour evenly over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350.
- Mix topping ingredients over medium-low heat until sugar is dissolved. Pour over bread.
- Bake for 45-50 minutes until puffed and lightly golden and a knife inserted in the center comes clean. Cover loosely with foil if the top is getting too brown.
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