Jayna's Chocolate Chip Cookies AND A SWEET DEAL on a Di Oro Baking Mat

 

Recently I emailed family to ask for their favorite recipes to compile in our own food family history book.  I love food and how it brings our family together. I mean every time we get together we eat - so we know it brings us together. But really, I love the memories that come with food and the times of  year we eat it, etc.  

And since we love food and family and friends!  We've teamed up with DiOro Living for another deal! They are just amazing to reach out to us with these great deals! We aren't getting paid to share this, we actually reached out to them for the spatula giveaway from a few years back, when they offered Leesh & Lu's Recipe box readers, followers and friends, their amazing seamless silicone spatulas for $1. And you guys loved that!  So they are back with the launch of a new product, and love our readers. We're so excited!  These silicone baking mats!  They'll be only $3.75 - with free shipping * and ship through amazon. So free shipping for you * amazon prime members*.  What a steal!  

Here is the PAGE TO GO TO FOR THE PRODUCT AND COUPON CODE. It'll direct you to Shop Otter Deals, which is Di Oro's Facebook Fan Page where they do promotions for their products - and that will lead you to Amazon.com - then you'll just use the coupon code they provide to purchase it for $3.75.

I love how the mat has the cut corners so it will fit completely flat on an 11x17 baking sheet. And I think the color and "BAKE IT" is so good looking!  It also helps get an even bake and no sticking to the pan. Which I love.  And bonus - you don't have to wash the cookie sheet!  It keeps the sheet clean underneath.  

It also comes with a free storage snap-wrap. I thought it was a slap braclet at first - haha! But I love that it keeps the mat rolled up for storage! How convienent!  So no need to save the box for storing it! And it also has a lifetime warranty. They make great products and stand by them. 

Back to the recipe: 

So my family is sending me lots of recipes to try and photograph (which is something I love to do) and then create a book and also post the recipes so we have them digitally.  So I think it's going to be a fun project.  This is my first official family history recipe for my husband's side of the family. 

My sister-in-law, Jayna, send me this cookie recipe this week and I just had to make them.  They are seriously good! I don't usually cook with crisco--I'm a butter girl! But I know some people just rave about it in cookies. And I was seriously happy with the results. It's still got butter - and more butter than crisco. But crisco gives it this slight crisp that butter can't.  So I think these are the best of both worlds.  

Jayna said this recipe comes from Preston City's Centennial Cookbook.  That's where her husband's family lives.  So I think this is a great first recipe of my family food history series. Because chocolate chip cookies are a big thing in our family and they are acceptable anytime of the year (everyday????).  

Anyhow I hope you love these are much as we do!

  

PS. there is a secret ingredient.  My husband didn't detect it - but my 4 year old could taste it in the dough.  Cinnamon!  And of course you can leave it out if you want.

Jayna’s Chocolate Chip Cookies

Printable Version

Ingredients

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3 cups flour (*see note)

1 ¼ teaspoon salt

1 teaspoon baking soda

¾ teaspoon cinnamon

¾ cup butter

½ cup crisco

2 ounces cream cheese, softened

¾ cup granulated sugar

¾ cup brown sugar

2 eggs

¾ teaspoon vanilla

1 ½ cups chocolate chips

Directions:

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Preheat oven to 350.

Cream butter, sugars, cream cheese, and crisco until light and fluffy.  Add eggs and vanilla and mix to combine. Add dry ingredients (flour, salt, baking soda, cinnamon) and mix until uniform.  Stir in chocolate chips.

Scoop heaping tablespoonfuls onto a baking sheet and bake at 350 for 15 minutes.  

Notes:

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*Depending on your altitude you may need more or less flour.  At high altitude you may need 3 ¼ cups of flour, and closer to sea level 2 ¾ should be plenty.  After the flour is incorporated, the dough should be soft, slightly tacky, but easy to roll into balls.

Recipe Source:

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Jayna Moser, originally from Preston City’s Centennial Cookbook

Lemon Blueberry No-Bake Mini Cheesecakes

It’s no secret that we love cheesecake!  And we think this frozen, mini, no-bake version is just lovely for spring and summer! How about for Easter dessert?  This blueberry lemon version is cool, light, refreshing, and pretty much everything you could ask for in a dessert. Plus is't a cinch to throw together and can be made several days ahead! We love these kind of recipes!

We are sharing the RECIPE HERE! 

Chocolate Zucchini Cake

Are you lucky enough to still have zucchini in your garden?  Or maybe a generous neighbor willing to share some?  If not, pick some up on your next grocery run and make this stellar, super-moist, decadently delicious, chocolate cake!  You won't be disappointed!

We're sharing the recipes on OSSS today.  Head there to check it out!

Raspberry Cream Rolls

We're sharing a yummy back-to-school breakfast idea today over on the Rhodes blog.  

CLICK HERE to check it out!

These Raspberry Cream Cheese Rolls are to-die-for and they come together in a flash with the help of Rhodes frozen dough.  They're great for breakfast, brunch, or dessert!

No-Bake Mini Samoa Cheesecakes

Cheesecake is definitely a favorite dessert for both of us as is evident here, here, here, and here...and a few other places.  

I don't know we could narrow it down to a single favorite, but this one is pretty near the top of the list.  It comes together fast, can be made ahead of time, is perfectly portioned so you can pull just what you need out of the freezer, and it's perfect for the warmer months because it is no-bake.  

There is nothing that is not to love about this coconut-y, caramel-y, chocolaty, bit of heaven!

Head to OSSS for the full post and recipe card!

Decadent Chocolate Cupcakes with Ganache & Raspberry Buttercream

We never used to be self-proclaimed cupcake lovers. But a doctored up cake mix with some ganache and raspberry buttercream changes EVERYTHING!!!!!

Decadent chocolate cupcakes, topped with ganache and then raspberry buttercream - oh boy! These are to.die.for!

These were a fun baby-girl shower treat for one of my friends baby shower's, but they are great for Valentines Day, or any other special on non-special ;) occasion! 

We're sharing the recipe on Or So She Says ---- CLICK HERE TO GET THE PRINTABLE! 

Buttermilk Pie

Do you have all your pie ideas lined up for Thanksgiving this week? If not, or even if you do, you might want to consider this. For us, this Buttermilk Pie is a newly discovered favorite!  We love tradition, food, and family, and we also love to try new things.  This was a pie we tried last year for Thanksgiving and we absolutely fell in love!  For Leesh, as a non-pie lover, this has seemed to convert her!

This custard pie has Southern roots, so you should definitely use a Southern accent when referring to it. It makes me think of one of my dear friends from Alabama when I say it in my head.  It is so easy to make-- Stir and dump! We're talking a short list of pantry-staple ingredients and pouring it all into an unbaked pie crust.  .  You can also make it a couple of days ahead of time which is always a win when you have lots of things competing for oven time during the Holidays.  It's great chilled or at room temperature. 

To me, this pie tastes like the marriage of flan and crème brûlée. The flaky crust compliments it so well!  Rich, creamy, custard-y, and not overly sweet.  It will definitely be showing up again as part of our dessert spread at Thanksgiving dinner this year and most likely fro mhere on our as it keeps winning us over and over again. 

What is your favorite Thanksgiving dessert?  Have you tried Buttermilk Pie?  Leave us a comment and let us know what you think!  

Buttermilk Pie

Printable Version

Ingredients:

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Pastry for 1 pie crust
1 1/2 cups sugar
1/2 cup butter
2 eggs
1 cup buttermilk
3 tablespoons flour
½ tablespoon vanilla

⅛ teaspoon salt

½ tablespoon lemon juice

Directions:

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Preheat oven to 350 degrees.

Place all ingredients into a saucepan and cook over medium-low heat, stirring often,  for 5 minutes,  or until all ingredients are melted.

Pour mixture into unbaked pie crust and bake for 40-50 minutes, or until the filling is firm and golden.

Allow pie to cool to room temperature before slicing.  Top each slice with a dollop of whipped cream, if desired. It tastes great chilled or at room temperature.

Origianally shared on The Idea Room

Here are a few other Thanksgiving favorites at our houses: 

Cranberry Sauce--2 ways | No-fail Oil Pastry Pie Crust | Cinnamon Banana Cream Pie

Carrot Cake with Cream Cheese Frosting

Carrot cake is a favorite around here. We love it for fall and we love it for Easter!  This recipe has been on repeat for us the last few years!    

You can bake it in a 9x13 cake pan or in a bundt cake pan if you're wanting something a little fancier.  I love this even more the next day, so if you like to plan ahead you can make it a day or two in advance which makes it a nice option when you have guests to serve.

I'm a bit of a carrot cake purist, and prefer my cake with no nuts or pineapple.  You can totally add nuts in if that's your jam.  I enjoy it chilled, right out of the refrigerator.  I also like to eat any leftovers for breakfast, just so you know.  It has vegetables in it so it's a totally acceptable breakfast food.

If you're on the hunt for a great dessert to serve for a fall gathering or Easter dinner, we hope you'll try this one! 

Carrot Cake

Yield: 1 bundt cake or 1 9x13 cake

Printable Version {CLICK HERE}
Ingredients:

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Cake:

4 eggs

¾ cup oil

½ cup applesauce

1 cup white sugar

1 cup brown sugar

2 teaspoons vanilla

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

3 cups carrots, grated (also works well to chop into  bits/chunks in the food processor)

1 cup pecans, chopped (optional)

Cream Cheese Frosting:

½ cup butter, softened

8 ounces cream cheese, softened

¼ teaspoon salt

3 cups powdered sugar

1 teaspoon vanilla

Directions:

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Preheat oven to 350 degrees F. Grease and flour a bundt pan or 9x13 pan.

Sift dry ingredients together (flour, soda, powder, salt and cinnamon) into a large mixing bowl. In a separate bowl beat eggs, applesauce, oil, sugars, and vanilla until combined. Pour the wet mixture into the dry mixture and mix until combined. Fold in grated carrots (and pecans if desired - or you can sprinkle them on the cream cheese frosting as a garnish). Pour into prepared pan and bake 40-50 minutes for a 9x13 pan or 45-55 minutes for a bundt pan or until toothpick comes out clean. Cool bundt pan for 10 minutes before turning onto plate. Cool completely before frosting.

For the frosting, beat butter and cream cheese til smooth. Add salt, vanilla and powdered sugar and mix until smooth.  Frost as desired.

Recipe Source:

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Adapted from this recipe on Allrecipes.com

Snickerdoodle Cookie Bars

We love sinckerdoodles!  Lately I can't decide between a fresh warm snickerdoodle and a chocolate chip cookie!!! But sometimes I don't want to take the time to roll out those perfect little balls of delicious dough.  That's where these Snickerdoodles in bar form come in handy. We get the fix without too much work.  And hey, you don't have to hang out around the oven until the last pan of cookies is finished baking either. Win-win!  Snickerdoodles from start to finish in 30 minutes! I'll take it!

Don't you love a good snickerdoodle? I do!  To me a "good snickerdoodle" equals a tangy cookie that is baked to a chewy crisp on the outside and still soft in the middle. Mmmm, these bars give you the best of both worlds.  The outside of the pan gets that nice chewy crisp, and the middle stays perfectly soft.

We thought the cinnamon chips added the perfect touch here.  They are optional, but if you're looking for them, they can be found at most specialty kitchen stores.  They make the most amazing cinnamon chip bread for french toast, too!

Make sure to serve them warm with a glass of cold milk and they'll be sure to hit the spot!

Snickerdoodle Cookie Bars

Yield: 9x9 baking dish (9-12 cookie bars)

Printable Version {CLICK HERE}

Ingredients:

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½ cup butter, melted

½ cup white sugar

⅓ cup brown sugar

1 egg

1 teaspoon vanilla

1 ½ cups all-purpose flour

¼ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon cream of tartar

¾ teaspoon salt

Topping:

1 tablespoon white sugar

½ teaspoon cinnamon

2 tablespoons mini cinnamon chips, for sprinkling (optional)

Directions:

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Preheat oven to 350 degrees F.

In a small bowl cream the butter and sugar together. Add the egg and vanilla and mix to incorporate.  In a separate bowl whisk together: flour, soda, ½ teaspoon cinnamon, cream of tartar and salt.  Stir the flour mixture into the butter/sugar mixture until smooth.  

Line a 8x8 or 9x9 baking dish with foil so it slightly hangs over the edges on two ends for easy removal -  and lightly spray grease.  Press the cookie dough mixture into the pan, you can leave a ½ inch space around the edges - as it bakes it will travel to the edge and climb up the edge less if you leave the gap.  

In a small bowl stir together the topping mixture of cinnamon and sugar and sprinkle evenly across the top of the cookie dough.  Sprinkle the top with mini cinnamon chips if desired (they are a fun garnish - but not necessary for the taste).  

Bake for 20-25 minutes or until a toothpick comes out clean. Cool on a rack until completely cool. Lift the bars out by the tin foil onto a cutting board and carefully remove the foil.  Cut into bars. Enjoy with a glass of cold milk!

Recipe Source:

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Originally shared on Eighteen25. Adapted from my favorite snickerdoodle recipe from I Dig Pinterest

Apple Cinnamon Roll Pie

Cinnamon rolls and apples remind me of Fall.  The temperature around here has dropped considerably in the last few days - and Fall is officially here.  Our newly planted trees are starting to change colors - and the nip in the air makes me want to bake!  This recipe is a combination of two of my favorite fall things.  A pie made with cinnamon rolls for the crust.  It's quite simple when you use Rhodes pre-made cinnamon rolls.  Check the recipe that we are sharing out today on Rhodes blog.

Triple Berry Blender Ice Cream {no ice cream maker needed}

Have you ever had an inkling to make homemade ice cream but don't have an ice cream maker?  This quick and easy blender ice cream is the closest thing I've found to recreating that yummy homemade soft serve kind of ice cream. I remember getting fresh berries from my grandpa's garden as a kid and my mom would make such yummy raspberry and strawberry ice cream! It was a favorite summer treat for sure.  

We're sharing this recipe on Or So She Says blog. Check it out for the full recipe and printable.