Monday MUNCH Volume 9: Chocolate Chip Hazelnut Cookies

March 5, 2012 2 Comments

Now, you will learn with time that you can make ANY cookie with the base of this recipe.  That’s pretty much what I do at least once a month.  A few years ago I perfected this base when I was dating someone who was quite fond of cookies.  I made cookies weekly…sometimes twice a week.  Folks, the key to it:  salt.  Remember the salt.  Dust a lil extra in there, even.  It just helps.  Trust the SlickLaRoo.

So, this past week I was whipping up some cookies for work and was trying to get inspired in the baking aisle of my local grocery store.  I finally settled on semi-sweet and milk chocolate chips…and a large bag of hazelnuts.  Mmmm.  Because there was a large amount of mix-ins, these cookies stayed in the ball shape you will see below.  Never fear, they were still scrumptious!

mix ins

What you need:

Base:

2 ¼ cups flour

½ teaspoon salt (but like I said, don’t be afraid to throw more in there)

1 teaspoon baking soda

¾ cup sugar

¾ cup brown sugar

1 cup butter flavored shortening

1 teaspoon vanilla

2 eggs

Mix ins:

(if you cut this in half, your cookies will probably bake a bit faster and flatten out more…and probably taste just as delicious!)

1 bag milk chocolate chips

1 bag semi-sweet chocolate chips

1 (large) bag chopped hazelnuts

What you do:

Preheat oven to 375 degrees.

Mix flour, salt and baking powder in large bowl.  In medium bowl, mix shortening and sugars.  Beat in vanilla and eggs one at a time.  Mix wet ingredients with dry.  Once mixed well, fold in chips and nuts.

Roll dough into 2inch (ish) balls, place on ungreased cookie sheet and bake for 8 (ish) minutes.  This recipe with this base normally makes about 4 dozen cookies.  This time I squeezed out about 5 dozen.

Finished product!

Enjoy the nutty deliciousness!  Now go get your MUNCH on!

Filed under Monday MUNCH Tagged with , , , ,

Have you missed me?

March 1, 2012 Leave a comment

(You may as well get out your calendar and scroll down to the bottom…you’re gonna be busy this Saturday!)

While I’ve taken unintentional hiatuses from blogging in the past, I have tried my very best to not disappear this time around! 

“But Slick,” you may say aloud, exasperated, “You’ve only been gone a week!”

I know, I know.  But a week could turn into a month and then into another month and then next you know it, it’s 2013 and slicklaroo.com has not be updated.  I cringe at the very thought!  (Don’t you!?)

 So after some constructive criticism at work (apparently my e-mails are pretty verbose), I’ve decided to do the same in all areas of my life.  While I enjoy my colorful vernacular and using words to paint delicious images in your mind, I get it.  Sometimes less is more.  So…with that said, as concise as I possible could be, I present you with….

 BULLET POINT BLOG POSTS!   A brief recap of the life that is Slick…proud?

 ˚You may be wondering how I am doing with Lent.  Well, folks, I’ll be honest.  Not great.  But if I miss a day (brief catch up-instead of sacrificing something during the Lenten season I am adding reading something edifying/spiritual, thereby sacrificing time), I do make it up!  Right now it’s Thursday and I need to read 3 chapters to be on pace…if that tells you anything.

 ˚You also may be wondering where Monday MUNCH was this week.  I’m gonna go out on a limb and assume you’re not, but just in case:  never fear!  Something delicious will be back this next Monday!  :)

 

Mmmm cookie dough!

 

˚I’ve been LOVING the sunshine here in beautiful Indianapolis.  I love my city in any weather, but if I can go outside without a coat in February, I love it about a million times more.

 ˚There’s this really rad thing called six4six happening on Saturday (March 3rd, 7pm @ Birdy’s to be exact!).  If you like live music, local music and spending time with Slicklaroo (and lots of other, way cooler, people), really, you should be there.  Six Bands 4 Six Bucks, presented by rickyleepots.com and sponsored by Do It Indy, is sure to be a good, good time.  Rock on, Indy.

six4six

Filed under personal, social media Tagged with , , , , , , , ,

Monday Munch Volume 7: Valentine Pretzel Hugs (working title)

February 14, 2012 1 Comment

Still need a treat so you can be festive for that silly Hallmark holiday tomorrow?  Never fear!  Thanks to Pinterest, via my Aunt Donna, I have something easy for you!

What you need:

Grid pretzels (although I saw someone did these on Facebook with the regular twists…looked like hearts…)

Hershey Hugs (you could use Kisses but the color with Hugs is way cuter)

M&Ms (of course the festive Valentine ones!)

What you do:

Preheat oven to 200 degrees.  Line a cookie sheet with waxed paper or foil (helps with melty drips).  Lay out the pretzels.  Top each pretzel with a Hug.  Pop in the oven for 10 minutes (per Pinterest instructions…I did 8 minutes and they were extra gooey.  I’d say start with 6 and go from there).  After the pretzels come out, top the melted Hug with an M&M.   Then put the treats into the fridge or freezer to set.  Not sure Pinterest gave these instructions but I found it to be helpful.  Then viola!  A simple yet adorable treat for the masses.

Yum! A fun Valentine treat!

Now go get your MUNCH on…Valentine style!

Filed under Monday MUNCH Tagged with , , , ,

Monday MUNCH Volume 6: Poke Cake

February 6, 2012 Leave a comment

There are many names this dessert exists under.  Jello cake, for one.  I like Poke Cake, myself.  Gives you that “huh” expression from so many when you have to explain what it is.  :-)

I grew up eating this yummy dessert.  I believe it really started getting heavy in our dessert rotation when my mom wanted to make something more health conscious.  And of course, it’s EASY.  That’s like, rule #1 of Monday MUNCH.  I just want my friends getting out there and baking.  I do it as a stress reliever…but it’s easier than most people think.

Again, I don’t remember the exact recipe but this is what I did this morning and it turned out pretty well…

What you need:

White cake mix

ingredients for white cake mix (usually egg whites, water and oil)

package of Jell-O (any flavor-try mixing lemon and lime!!…also, try the sugar free for a “heathier” option)

Cool Whip (And of course, you can go generic or low sugar or fat free or whatever.  I prefer just classic Cool Whip.  I also get the 16oz size so I can be liberal with the topping.)

What you do:

Make the white cake mix as directed.  Remember…EGG WHITES ONLY!  Pour batter into a greased 9×13 pan and bake as directed.  Let cool COMPLETELY.

Using a the end of a wooden spoon, poke holes throughout the cake.  Some have told me they prefer using a fork.  One co-worker said he found birthday candles to be the perfect size when making his “strawberry Jell-O cake.”  I don’t think size matters, but I believe the smaller the holes, the closer together you want to poke.  You follow?  OK, good!

After poking, prepare Jell-O.  I boil one cup of water and mix in the gelatin.  Stir thouroughly.  Instead of adding one cup of cold water, per the package directions, pour the liquid Jell-O over the cake, trying to be even as possible.  Refrigerate for an hour.

Top with cool whip.  Cut and serve.

**Also, make sure to keep leftovers refreigerated.

 

Poke Cake...yum!

 

Easy peasy, huh?  No go get your MUNCH on!

Filed under Monday MUNCH Tagged with , , , ,

Monday MUNCH Volume 4: Chess Squares

January 30, 2012 Leave a comment

I like to call this recipe “heart attack bars.”  These chess squares are SO rich, but SO delicious.  AND SO EASY…which is why I love making them.  And then, of course, empowering everyone else to make these because they are JUST THAT EASY.

I got this recipe from the school nurse back in my teaching days.  She was kind to share this recipe.  I don’t quite remember the recipe she gave me but this is the one I’ve been using for the last few years and it seems to be just as delicious.

What you need:

1 box yellow cake mix

3 eggs

1 stick of butter (almost completely melted)

1 pound powdered sugar (the Domino box of confectioners sugar is cheap the right amount for the recipe)

2 blocks cream cheese (almost completely melted)

What you do:

Preheat the oven to 350 degrees.  Mix the cake mix, butter and one egg together well.  This will create a doughy substance.  Press evenly into a greased 9×13 pan as the “crust.”  Then, mix the powdered sugar, cream cheese and remaining eggs together.  Pour over crust.  Bake for 50-55 minutes or until the edges are slightly golden brown.

Cool completely before cutting.  Enjoy the gooey deliciousness!!!!!!

I don’t have any photos of the chess squares…but they are Gene Simmons approved.  Promise.  Proof below.

Gene Simmons loves chess squares!

Now go get your MUCH on!

Filed under Monday MUNCH Tagged with , , , ,

Monday MUNCH Volume 3: Bite Size Cheesecakes

January 25, 2012 1 Comment

Now, munchies, this recipe is tried and true.  No, this isn’t something I made up.  This is a recipe my mom has been making my entire life.  And boy…she can rock them.  Over the past few years, I’ve started my own mastery of this recipe.  It’s been tricky, yet even when they aren’t pretty (as evidenced below), they are a HIT!

And you wanna know the best part?  It’s so easy AND these are ingredients usually one always has on hand (what, you don’t have two blocks of cream cheese in your fridge at all times?  Yeah, uh, me neither).

Bite Size Cheesecakes!

What you need:

filling:

16 oz (2 blocks)of cream cheese

¾ cup sugar

3 eggs, separated

topping:

¾ cup sour cream

2 tablespoons sugar

1 teaspoon vanilla

etc:

graham cracker crumbs (or crushed up Oreos if you’re feeling frisky)

butter or Crisco

mini muffin pans (or regular sized if you want something a bit larger)

What you do:

Preheat oven to 350 degrees.

Grease muffin pans with butter or Crisco (stuff like Pam doesn’t cut it).  Sprinkle ¼  (½ if using larger size) teaspoon into each muffin cup and shake pan to cover bottom.

Mix softened cream cheese with sugar and egg yolks in a medium bowl.  In a small bowl, beat egg whites until stiff (I had to Google what this looked like…).  Slowly fold into cream cheese mixture.  Fill muffin tins ½ full with mixture.  Bake for 15-20 minutes.  When they come out, they will slightly indent.

While filling is baking, mix topping ingredients in oven safe dish.  Bake for 5 minutes at 450 degrees.

Top mini-cheesecakes with filling then chill for 2-3 hours in refrigerator.  These freeze well!

Makes 48 mini-cheesecakes (24 cupcake size).

See, was that hard?  Be sure to dazzle your friends, family and co-workers…and report back!

Cupcake Size Cheesecakes!

Different size, same delicious flavor!

Now go get your MUNCH on!

Filed under Monday MUNCH Tagged with , , , , ,

Monday MUNCH Vol. 1: Thin Mints

January 9, 2012 1 Comment

Welcome to the very first Monday MUNCH!

Everyone needs a little chocolate pick me up from time to time. One of my (and everyone elses, apparently) favorite cookie indulgences is the famous Thin Mint. Who doesn’t love a little Girl Scout cookie love from time to time? There’s just one catch…you can only get said cookies from January to March. And while $3.50 isn’t too steep a price and supports a good cause (I was a Scout, buy from these girls, darn it!), you might just want to make your own say, in the middle of October, months out from cookie season.

Well, stress no further, my dear friends of the Internets. Behold…a recipe for your very own Thin Mints! I must give credit to my friend Katie, who apparently has had this secret up her sleeve for years. And I say recipe loosely, as she told me how she made it, but I kind of just used it as a general direction. Below is the closet thing to a recipe I can give you.

Homemade Thin Mints

What you need:
crackers (a box of the Ritz variety–I prefer the generic Zips from Kroger)
2 bags milk chocolate chips (I’ve also used dark and semi sweet; really have no preference)
peppermint extract
microwave safe bowl
wax paper
cookie sheets

What you do:
In the microwave safe bowl, melt the chocolate chips. I have found that stirring every 45 seconds helps. Once completely melted throw in a dash (or 3) of peppermint extract. If you want to be super minty, dash, dash, dash. Once mixed well, dip crackers in mix, shake off excess chocolate, and lay on wax paper lined cookie sheet. Freeze for 10-15 minutes and ENJOY! **Tip…at some point, you will master this and it will be far less messy. I haven’t made it there quite yet. :)

Homemade Thin Mints

The finished product!

These have been so insanely popular. I even took them to my first Food Swap back in December. They were quite the hit!

Food Swap

my presentation for my first Food Swap

Now go get your MUNCH on!

Filed under Monday MUNCH Tagged with , ,

Follow

Get every new post delivered to your Inbox.

Join 1,231 other followers