American

Easy Nutella Cookies

nutella-cookies

Last night my son was talking about wanting nutella and cookies so I did a quick search and found this recipe floating all over Pinterest which. I am not sure who the original recipe came from but it’s a pretty good one. The only thing I changed was that I used milk instead of water. They were so simple to make and delicious. I prefer them the next day when they have hardened a bit. I also think these would taste great with a scoop of peanut butter added to the mix if you like peanut butter that is.

1 cup all-purpose flour
1/2 cup sugar
3/4 cups nutella
1 egg, beaten
1/4 cup milk

1. Pre-heat oven to 350F. In a mixing bowl add sugar and egg, mix. Add nutella, flour and a bit of milk at a time mixing with a hand help mixer. Until a thick dough consistency (not too thick) has formed.

2. On a baking sheet with a non-stick baking mat or on parchment paper place 1 dozen heaps of dough (lines of 4). And bake for 13 minutes.

3. Place cookies on a wire rack to cool.

Yields: 2 dozen cookies

The Best Onion Rings Ever

the-best-onion-rings-ever

I am really weird about onions. I like to mince or pulse them to use in my recipes because I like the flavor they give but I do not like to eat them any other way like on my burger or in a salad. My grandparents eat onions like an apple, wowsers. I have always been in this neutral zone when it comes to onion rings. I kind of like them and I kind of do not. What I really do not like is if they are soggy are having a huge piece of onion in them. A few weeks ago I saw a picture of a blooming onion from Outback Steakhouse and thought how good it looked. However, it seemed like a lot of work, I did not have a sweet onion and I think they are too thick for my liking.

That is when this major craving took over and I decided to try to make my own onion ring recipe, one that I would actually eat. I used white onions because that is what I always have and they are typically used for onion rings, I made sure to make the rings really thin, doubled battered with buttermilk (a Southern rule when we fry) and I still used the Outback dipping sauce. Oh man these are good and let me tell you I have since made them again. They are so worth the time (and mess) and once you try them with the dipping sauce you will never want ketchup again.

1 medium white onion, sliced thin
1 egg, beaten
2 cups buttermilk (I used laban)
2-1/2 cups flour
1/2 tablespoon salt
2 teaspoons pepper
2 teaspoons paprika
1-1/2 teaspoon garlic powder
Sunflower oil

Dipping Sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

1. In a bowl add mayonnaise and ketchup, mix well. Add horseradish, 1/4 teaspoon paprika, 1/4 teaspoon salt, oregano, dash of black pepper and cayenne. Mix well, cover and place in refrigerator until needed.

2. In a saute pan on medium heat add oil (it should be 1 inch). Allow for the oil to reach about 350F.

3. In a medium sized bowl add beaten egg and buttermilk, mix. In another medium sized bowl add flour, salt, pepper, paprika and garlic powder, mix well.

4. Working with a handful of onion slices at a time dip in buttermilk, then flour, buttermilk and flour again for double battering. Then carefully place into the hot oil. Cook until golden (as much as you like it. Carefully flip and continue doing so until finished.

5. Place on a serving platter lined with paper towels and serve.

Yields: 4-6 servings

Kentucky Butter Cake

kentucky-butter-cake

When I saw this recipe floating around Pinterest I just knew I had to make it. I cannot say I was always a big fan of bundt cakes because when you’re a kid you just kind of think of them as old people cakes. I mean a cake without frosting? I have came to appreciate bundt cakes and now even look at them as rather classy. The thing about a good bundt cake is that it’s so amazing you do not need all that frosting on top. Just a sprinkle of sugar and maybe some fresh fruit and there you have it.

This cake is so moist hence it being a butter cake after all. My husband says that Southerners are obsessed with butter and he’s right we are. My mom has a picture of me as kid sitting on the kitchen counter eating out of the Blue Bonnet tub. But hey I did not remember Arabs being that healthy did you?

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla
4 eggs
Powdered sugar, for topping

1. Preheat the oven to 325°F. Grease and flour a 10-cup bundt pan.

2. Mix the flour, sugar, salt, baking powder and baking soda in a large bowl. Add in the buttermilk butter, vanilla, and eggs. Beat for three minutes at medium speed. Pour the batter into the bundt pan.

3. Bake for 60 minutes or until an inserted tester comes out clean. Allow cake to cool, remove from pan and place on cake platter then sprinkle powdered sugar on top.

Yields: 1 cake

adapted from simmer and shoot

Chocolate Gravy

chocolate-gravy-recipe

Unless your a Southerner then you may have never heard of chocolate gravy. Chocolate gravy is a breakfast treat all kids look forward to on special occasions. Growing up my cousins and I would get so excited when our mammaw would make chocolate gravy for us on the weekends. Its just as special to a kid in them morning as snow ice-cream is during the Winters.

1 cup sugar
2 tablespoons unsweetened Cocoa powder (we use Hershey)
1-1/2 heaping teaspoon all-purpose flour
1 teaspoon vanilla extract
2 cups milk
1/2 stick butter

1. In a skillet on medium heat add sugar, cocoa and flour. Add vanilla, milk and butter and whisk well.

2. Whisk until gravy has thickened then serve over hot biscuits.

Yields: 4 servings