Instant Pot Smothered Pork Chops

Instant Pot Smothered Pork Chops - made January 4, 2019 from Beauty and the Foodie

I love my Instant Pot. I've only used it a few times but that's enough to let me know I love it. Mostly because it almost makes me feel like a "real cook". Okay, not really. It's because the recipes I find to use it are really easy and thanks to its Instant-Pot-is-really-a-fancy-pressure-cooker capabilities, it's also a quick way to make a decent meal.

I've found it's especially handy when making pork chops. If you're like me and prefer the thick-cut boneless pork chops, the Instant Pot is an even better BFF. No more frying mess, burning it on the outside while the inside is still too pink (is that just me?) or it being too dry and tasteless (also just me?)

You do have to do a little work in terms of searing the outside first before you add the ingredients and turn on the Instant Pot to do its magic but even that's pretty simple. I omitted the mushrooms because I don't like them but otherwise followed the recipe almost exactly. Except I used the minced garlic from Penzey's instead of hassling with garlic cloves on my own.

Matter of fact, the main reason I cook - besides the fact that even *I* can't eat out all the time - is to use up my spices from Penzey's. Love their spices and I'm always on the lookout for recipes that use up the ones I've bought. This recipe came out well. The pork chops were tender but not too soft and the sauce was tasty. If you want a little more texture, you might want to reserve some of the bacon and fry it separately so you can have crispy bacon bits on top.

4 boneless pork loin chops
2 slices uncooked bacon, chopped (I used 4 slices)
1 teaspoon dried thyme
1/2 teaspoon fine-ground sea salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons olive oil
2 cloves garlic, minced
2/3 cup sliced white mushrooms (I left them out)
1 cup beef broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup heavy cream
1/2 tablespoons fresh thyme leaves or minced fresh parsley for garnish

1. Sprinkle each side of pork chops with thyme, salt and pepper.
2. Press Saute and add olive oil to the inner pot. Heat until the pot shows "hot" on the screen.
3. Sear the pork chops on both sides for 2 to 3 minutes to just brown the sides in the inner pot. Remove the pork chops from the pot and set aside on a plate.
4. While still hot, add the chopped bacon, minced garlic and sliced mushrooms, if using, to the pot and saute 3-4 minutes until garlic has softened and bacon is browning.
5. Add the beef broth to the pot and scrape the bottom of the pot to deglaze. Stir in the onion powder and garlic powder. Press "Cancel" to turn off saute mode. 
6. Add pork chops back to the pot.
7. Secure and lock the lid. Turn the pressure release handle to Sealing. Select Pressure Cook on High Pressure (Normal) and set the timer for 10 minutes.
8. Once cooking time is done, let the pressure naturally release for 10 minutes then Quick Release the remaining pressure. 
9. Once all steam has released, open the lid and remove only the pork chops. Cover and keep warm. Select Saute and heat liquid in inner pot until bubbling. Add the heavy cream to the sauce and stir. Continue to heat on saute until bubbling. Press "Warm" on the pot. Plate pork chops and pour the sauce over the chops. Garnish with fresh thyme leaves or fresh parsley.

Homemade Hamburger Helper Cheeseburger Macaroni

Homemade Hamburger Helper Cheeseburger Macaroni - made November 23, 2018 from A Southern Mom

Although I made this recipe awhile ago, I postponed putting it up on my blog in favor of my holiday baking recipes instead.

Plus, this is generally the time of year when I post recipes for "real food". Yes, it's my usual new year "let's give cooking another try, shall we?" effort. Not that this recipe takes much effort, thankfully.

When I was in college and for some years after, I loved making hamburger helper. It was so easy. Brown some ground beef, tear open the box and let stuff simmer until the pasta was tender. That's my kind of cooking.

And although this technically wasn't from the Hamburger Helper box, it was also pretty easy. If you can brown ground beef, you can make this recipe. Bonus that it used some of my Penzey's spices. Double bonus that it tasted pretty good and made enough to feed me over multiple meals.

1 lb lean ground beef
1 tablespoon cornstarch
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper to taste
1 teaspoon sugar
1 cup hot water
2 cups milk
1 1/2 cups macaroni
1 cup shredded cheddar cheese

1. Brown ground beef in large pan over medium heat; drain the fat.
2. Add cornstarch, spices, sugar, water, pasta and milk; bring to boil.
3. Lower heat and simmer mixture until pasta is al dente.
4. Add cheddar cheese and stir. Turn off heat and stir until cheese is melted. Serve warm.

Cinnamon Cream Cheese Cookies

Cinnamon Cream Cheese Cookies - made dough December 9, 2018 from This Silly Girl's Kitchen

A late post from last month's cookie baking for the holidays. I'm torn about this cookie. As you know, I'm not a fan of cream cheese or the tang in its taste. Yes, I know, I still seem to keep baking with it anyway. Call me contrary.

These cookies look like snickerdoodles but they're not. They have that deceptively snickerdoodle-y appearance because I rolled them in cinnamon sugar before baking them. But they're a cream cheese-based cookie and have a more dense, chewy texture.

I liked the texture of these cookies as they give your teeth something to sink into. The taste was fine but because they look so much like snickerdoodles, my mind kept expecting they'd taste like them too but my taste buds said "nope". To trick your mind and mind's eye, you can also roll the cookie dough balls in colored sugar or plain granulated sugar and omit the cinnamon so you avoid the faux snickerdoodle conundrum.

1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla bean paste or vanilla extract
pinch kosher salt
1 3/4 cups all-purpose flour

1/4 cup granulated sugar
1 tablespoon ground cinnamon

1. In a large bowl, cream together butter and cream cheese until smooth and combined. Gradually add powdered sugar, mixing until combined. Add egg, baking powder, vanilla and salt; mix until just combined.
2. Gradually add flour in 3 additions, mixing after each addition until just combined; do not overmix. Portion into small dough balls, cover and chill for 1 hour.
3. When ready to bake, preheat oven to 375 degrees F and line baking sheets with parchment paper. Mix 1/4 cup granulated sugar and cinnamon in small bowl. Roll chilled dough balls into mixture, coating completely, and evenly space on prepared baking sheets. Bake for 8-9 minutes or until just set; do not overbake. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies - made dough November 23, 2018 from Just So Tasty

I meant to post this recipe before Christmas but the time got away from me. So you might want to file this away for Valentine's Day for a color-appropriate treat,

The white chocolate makes a nice contrast to the red velvet cookie and provides some sweetness to what is essentially a chocolate cookie. I have a hard time baking it so that the white chocolate doesn't turn brown at the edges. You can see from the pictures that I was unsuccessful. But honestly, I took it out when they were just barely done and the white chocolate still browned.

As it was, white chocolate chunks aside, I thought the cookies themselves turned out perfectly baked, i.e. not too underdone but not overbaked either. They had a nice fudgy texture, exactly like how I like my cookies.

1 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 1/2 teaspoons cornstarch
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1/3 cup brown sugar, lightly packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
2-3 teaspoons red food coloring, liquid or gel
3/4 cup white chocolate chips or chunks

1. In a medium bowl, whisk together the flour, cocoa, cornstarch, baking soda and salt.
2. In a separate large bowl, cream together the butter, brown sugar and granulated sugar on medium speed until light and fluffy.
3. Beat in the egg, vanilla extract and food coloring. 
4. On low speed, beat in the dry ingredients in 2 additions, beating until just combined. Do not overbeat. Fold in white chocolate.
5. Portion dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 7-9 minutes or until edges are set and middles no longer look raw. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

Homemade Nutella Oreos

Homemade Nutella Oreos - made dough November 3, 2018 from Crazy for Crust

I've mentioned before that one of the rare store-bought cookies I like are Oreos. (The other two are Tim Tams and Biscoff cookies for anyone keeping track.) I don't buy or eat them often but they're my guilty pleasure. So I'm always interested in any homemade version of them.

I have to admit though, I cheated on the filling. I listed it as originally found on Crazy for Crust in case anyone wants to make them as intended. Me? I used - what else - Nutella as the filling. An oft-used trick for the lazy or busy baker. It works, either way.

The cookies themselves turned out a little crunchy rather than soft, which surprised me at first but makes sense. Oreos are crisp in cookie texture. The homemade version shouldn't be soft or mushy and these weren't. Use a dark chocolate cocoa powder (another plug for Pernigotti cocoa) so the chocolate cookies will have a robust, dark, rich chocolate flavor. Also, make the cookie balls small and as uniform as possible. I also recommend flattening the little dough balls into discs so they'll bake to a uniform thickness. You don't want the individual cookies to be too thick or else the sandwich cookies will be too thick.

Cookies
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup unsweetened cocoa powder
1/2 cup unsalted butter
2/3 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract

Filling
1/4 cup unsalted butter
1/4 teaspoon salt
1/2 cup Nutella
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy whipping cream

1. Whisk flour, salt, baking soda and cocoa powder in medium-sized bowl;set aside.
2. Cream butter, brown sugar and granulated sugar in bowl of electric mixer fitted with paddle attachment. Cream until smooth and combined, scraping down sides of bowl as needed. Mix in egg and vanilla. Add dry ingredients and beat until just combined.
3. Scoop into small dough balls, cover and chill or freeze for several hours or overnight. 
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space cookie dough balls. Bake for 8 - 10 minutes or until the edges are set and middles no longer look raw. Remove to wire racks and let cool completely.
5. Filling: beat butter, salt and Nutella with electric mixer until smooth and combined. Slowly add powdered sugar, beating until mixture is smooth and thick. Add vanilla and 1 tablespoon heavy whipping cream. Beat for 30 seconds then add more cream as needed for consistency, up to 1 tablespoon.
6. Pipe filling onto the bottom of half the cookies then sandwich with second cookie. Store in airtight container.

Coconut Cream Cheese Cookies

Coconut Cream Cheese Cookies - made dough November 23, 2018 from Vanilla Kitchen

I don't like cream cheese and normally avoid making a lot of stuff with it. I don't like the tang of cream cheese and the calories aren't worth it to me to eat desserts like cheesecake and the like. Even cream cheese frosting, which has its place, preferably on coconut cake or red velvet cake, does not hold a place in my dessert-loving heart.

HOWEVER, run, don't walk, to use cream cheese in these cookies. For one thing, you can't taste that tang. It was successfully buried underneath the butter and sugar. Plus the coconut. This might just be one of my new favorite coconut cookies. I love the taste and the chewy texture. The edges are crisp and the middle is nicely chewy. And it's delicious to boot.

I toasted the coconut for a little texture and that worked out well. There are no eggs in this cookie. The fat primarily comes from the butter and cream cheese which gives it that moist interior and chewy texture. Plus it doesn't spread that much so it stays thick. For a more uniform appearance, make the dough balls the size of golf balls then flatten slightly into thick discs. These stack well so they would be good to include in holiday gift bags.

2 cups plus 3 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled to room temperature
8 ounces cream cheese, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 cups coconut, toasted and cooled completely

1. Whisk flour, baking soda and salt in medium bowl; set aside.
2. In the large bowl of a freestanding mixer, combine butter and cream cheese; beat until smooth. Add sugars and beat until combined. Add vanilla and mix until just combined.
3. Add dry ingredients and beat at low speed until just combined; do not overmix. Fold in cooled coconut. Portion dough into golf-ball-size dough balls and flatten slightly to thick discs. Cover and chill overnight or else place in freezer bags and freeze for several hours or overnight.
4. When ready to bake, preheat oven to 325 degrees F and line baking sheets with parchment paper. Evenly space dough discs and bake for 12-14 minutes or until edges are set and bottoms are light brown; do not overbake. Cool cookies in baking sheets for 5 minutes then remove to wire racks to cool completely.

Cinnamon Sugar Cookies

Cinnamon Sugar Cookies - made dough November 21, 2018 from The Fearless Baker by Emily Luchetti

This is a very simple, straightforward cookie. One of those modest-looking gems that have good flavor and is deceptively easy to make, perfect to include in the madness of holiday baking or if you need a nice little filler cookie in a gift basket.

You make the dough, which is easy to handle, not too dry or crumbly or soft and sticky, and roll into logs. Refrigerate or freeze then when you're ready to bake, roll the logs in cinnamon sugar, slice and bake. Couldn't be simpler and you can fit into a busy schedule by making the cookie dough when you have 10 minutes (15 minutes if you're moving slowly) then baking them at a later time when you have 30 minutes or more for the baking and cooling times.

If you underbake, you get a nice, dense texture. If you bake fully (don't overbake), you'll get a slightly lighter, more airy texture. Either way, the flavor is pretty good. It's not quite a snickerdoodle, despite the cinnamon sugar coating, since it doesn't have the same taste or texture, but it's still a good cinnamon-sugar cookie.

8 tablespoons unsalted butter
1/3 cup plus 1 tablespoon granulated sugar, divided
1 large egg yolk
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 teaspoon ground cinnamon

1. Cream butter and 1/3 cup sugar until smooth. Mix in the egg yolk and vanilla just until combined. Add flour, salt and 1/4 teaspoon cinnamon and mix until just combined.
2. Divide dough in half, sprinkle with flour and roll each piece into a 6-inch log. Wrap in plastic wrap and refrigerate until firm, about 45 minutes.
3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
4. Stir together remaining 1/2 teaspoon cinnamon and 1 tablespoon sugar in a small bowl and sprinkle onto a piece of parchment paper. Roll the logs in the cinnamon sugar to coat evenly. Cut each log into 1/2-inch slices.
5. Evenly space onto prepared baking sheets and bake until the cookies are golden brown, about 10-12 minutes. Cool.

Basic, Great Chocolate Chunk Cookies

Basic, Great Chocolate Chunk Cookies - made dough November 21, 2018, modified slightly from Seven Spoons by Tara O'Brady

I love trying out new recipes for chocolate chip cookies. If there's any doubt, search for them on my blog and the search results will max out at 8 pages. But I probably have more than 8 pages' worth of chocolate chip cookie recipes. Some turn out, some don't. Needless to say, I love it when one turns out.

This is one of the ones I love. In fact, I liked this recipe so much ,I made it twice to give away to friends and family. I didn't sprinkle with the sea salt, mostly because I usually forget and just want to eat the cookie without pause. Try these cookies and you wouldn't be able to blame me for greed and gluttony.

1 cup (225 g) unsalted butter, cut into tablespoons
3 1/4 cups (415 g) all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons medium-grain kosher salt
1 1/2 cups (320 g) packed dark brown sugar
1/2 cup (100 g) granulated sugar
2 eggs
2 teaspoons vanilla extract
12 ounces (340 g) milk chocolate, chopped into chunks
Flaky sea salt for sprinkling, optional

1. In a medium saucepan over the lowest heat possible, melt the butter. Do not let boil. Stir until almost completely melted.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Pour the melted butter into a large bowl and whisk in the sugars. Add the eggs, one at a time, whisking after each addition, until just combined. Stir in the vanilla.
4. Using a wooden spoon, stir in the dry ingredients until just combined. Fold in the chocolate chunks. Cover tightly and refrigerate overnight. Once thoroughly chilled, portion into golf-ball-size dough balls. Cover and chill or freeze until ready to bake, several hours.
5. Preheat oven to 360 degrees F. Line baking sheets with parchment paper. Evenly space dough balls and lightly sprinkle with flaky sea salt if desired. Bake until the tops are cracked and lightly golden yet the cookies are still soft in the center, 10 to 12 minutes. Let cool in pan for several minutes then remove cookies to wire racks to cool completely.

Sugar Cookies

Sugar Cookies - made dough November 24, 2018 from Two Sisters Crafting

I rarely make cutout cookies, mostly because they're often too much trouble and the flavor isn't great enough to go to the bother. What with the rolling, cookie cutting, trying to lift the cut dough without the cutout sticking and losing its shape and so on. Then the cleanup of your work surface with its sprinkling of flour to keep the dough from sticking. Honestly, you lost me at the rolling.

Fortunately, I found this recipe and it alleviates most of my angst about cutout cookies. The dough is easy to make and even easier to work with. It isn't sticky or dry and crumbly. It rolls out beautifully with minimal flour sprinkling and easy to use with cookie shapers. I rolled out to a thickness that made cutting out the shapes and transferring them to the baking sheet easy to do without altering the shape of the cutouts.

Lastly and perhaps more importantly to my taste buds, these were delicious. I didn't do anything fancy, i.e. I skipped the buttercream frosting but I did spruce them up - as much as I spruce up most things - with colored sprinkles suited to the Christmas holidays. Bingo - holiday cookies done.

2 cups unsalted butter, softened
2 cups sugar
2 eggs
2 tablespoons vanilla
4 teaspoons baking powder
6 cups flour

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. Cream butter and sugar together until combined and creamy. 
3. Add vanilla and eggs; beat until incorporated.
4. Add baking powder and mix.
5. Add flour, 2 cups at a time, beating until just combined. Do not overmix.
6. Roll dough into even layer, 3/8" thick. Cut shapes with cutter cutter and evenly space on prepared baking sheets. Bake for 6-8 minutes, depending on the size of the cookie. Do not overbake,

Coconut Pound Cake

Coconut Pound Cake - made November 18, 2018 from Chef in Training

I've been doing a fair amount of baking, off and on, whenever I can. It comes and goes in spurts, whenever I have time. Which, at this time of the year, between work and the holidays, isn't that often so when I do have a few hours, I tend to whip up batches of cookie dough so I have something to bake for the holiday gatherings.

But I had just enough time one weekend to also make this coconut pound cake, a recipe for which I'd been eyeing for awhile since I love coconut and I've had good success with Chef in Training's recipes.

I did one deviation from the original recipe in that I substituted additional vanilla extract for the coconut extract called for in the recipe. I love coconut; I hate coconut extract. Too artificial tasting. So this might not be as coconut-ty as originally meant but I prefer the more natural flavor of the coconut in the recipe than the tinny taste of coconut extract.

The flavor on this was good and it's best served warm (personal preference) for optimal texture. It's not as firm as a typical pound cake but not as light as a cakey-cake either but is somewhere in between.

1 cup butter
1 3/4 cups sugar
1/2 teaspoon vanilla
2 teaspoons coconut extract (I used vanilla extract)
3 eggs
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
1 cup sweetened shredded coconut

Coconut glaze
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon coconut extract

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter, sugar, vanilla extract and coconut extract for 3 to 5 minutes until well combined.
3. Add eggs, one at a time, beating after each addition until just combined.
4. Whisk together flour, baking powder and salt in a separate bowl. Add dry ingredients to creamed mixture alternately with buttermilk, mixing after each addition until just combined. Do not overmix. Fold in coconut.
5. Grease and flour 2 large bread pans or 3 small loaf pans. Pour batter into prepared pans, dividing evenly between bake. Bake for 50-60 minutes or until toothpick inserted in the center of each loaf comes out clean or with a few moist crumbs. Let loaves cool.
6. Coconut glaze: Whisk powdered sugar, milk and extracts together until smooth glaze forms. Pour over each loaf.