Revised Toll House Cookies Recipe

Charlotte’s Toll House Cookies Recipe

This is one of those classic, all-time favorite cookie recipes, originally found on the back of the bag of chocolate chips. I even still have - but just barely - the original copy in my recipe box.

By the way, as you leaf through your family recipe books and recipe boxes, skip those clean, pristine-looking recipes and go straight for the fingerprinted, flour-marred pages. That’s where you will find your family’s favorite and often-made dishes.

My Toll House Cookies Recipe

As I was saying, this is an all-time favorite chocolate chip cookie recipe. I’ve made a couple of alterations that make these a more chewy cookie so that’s why I call it my recipe.

You will need:

2 1/4 cups flour

1 teaspoon baking soda

2 teaspoon salt.

Set this aside.

Combine 1 cup softened butter or shortening. I prefer shortening but if you want a more rich cookie, use butter. And you can combine 1/2 cup butter with 1/2 cup shortening.

3/4 cup granulated sugar;

3/4 cup firmly packed (I use light) brown sugar;

1 teaspoon vanilla;

1/2 teaspoon water.

Beat until creamy.

Beat in 2 eggs.

Add flour mixture; mix well.

Stir in 1 cup or half of a 12-ounce package of chocolate morsels. The original recipe calls for the whole bag but I found that was just too much.

*Now I place the dough in the refrigerator for an hour or so. Combined with cooking at the lower temperature this makes the cookies less crumbly and more chewy.

Preheat oven 325F*. The original recipe calls for 375F but that’s too hot in my oven so I cook it at the lower temperature.

Drop by well-rounded half teaspoon fulls onto greased cookie sheets.

Bake 10-12 minutes.

Allow to cool on a cookie rack. Store in airtight bags. I also freeze them individually on a cookie rack and then store in a freezer bag.

If you over bake, as I may at times, just let them cool and then use them as ice cream crumble.

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Brazilian Sighs

Suspiros, also called Meringue sighs, are a light and delicious sweet treat. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiros)

It’s almost spring and Easter time so thought I would share one of our family’s favorite spring recipes. Actually this is a favorite any time of the year but seems most appropriate for spring since these Brazilian sighs are light and lemony.

We grew up on an island off the coast of Brazil so many of our family’s favorite recipes are from those days.

This is one of them, “suspiros,” which means “sighs” in Portuguese. The hardest part is practicing to get the meringue to form little “kiss” shapes as you place it on the buttered cookie sheet. You can pipe them and shape them to taste, we learned to make these in the form of the “kiss” shape.

Brazilian sights, or s,uspiros, were special deserts for Easter, weddings and other special occasions including birthdays. To some, they still are a favorite birthday treat.

Brazilian Sighs (Suspiro) Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 cup powdered sugar
pinch of salt
3/4 teaspoon vanilla extract

Since we had our own chickens, I thought all egg whites would work. After trying several store purchased options, I prefer fresh home raised eggs.

Eggs from a beekeeping friend were perfect for these suspiros. (Charlotte Ekker Wiggins photo)

I also allow the eggs to get to room temperature so they fluff up when beaten.

Now when we made these in Brazil, it was egg whites, sugar and lemon zest. This recipe provides the sighs a little more substance so they last longer when stored.

Basic Suspiro ingredients with lemon zest and flavor as personal favorite. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiro) Directions

1) Place the egg whites and the cream of tartar in the bowl of a standing mixer.
2) Beat the egg whites on medium speed until the egg whites form soft peaks.
3) Gradually add the granulated sugar, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add gradually to the egg whites, continuing to beat, until well mixed.
4) Gently drip the vanilla extract into the meringue.
5) Preheat the oven to 200 degrees Fahrenheit.
6) Line two cookie sheets with parchment paper or cover cookie sheet with butter.
7) Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart. You can also use teaspoons to drop them on cookie sheet in the form of a kiss.
8) Place the cookies in the oven and bake for about 1 hour, checking them every 15 minutes. Once they look crisp and well formed, turn off the heat and let them cool off in the oven for about 2 hours.
9) Serve the suspiros immediately or store them in an airtight container to ensure freshness.

Not exactly cooking wild in Missouri but certainly a memorable sweet treat!

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Double Chocolate Flourless Cake Recipe

My first bite of a double chocolate flourless cake. Oh, my! (Charlotte Ekker Wiggins photo)

Double Chocolate Flourless Cake

One of the many advantages of having a bee buddy like David is that his wife is an amazing cook and baker. And she’s willing to share!

So my first taste of a Double Chocolate Flourless Cake was for a planning lunch we were having for our local bee club. I’ve wondered about this recipe for some time now but not set it aside to try it.

I don’t regularly drink coffee but I sure wanted a cup when I tasted this very chocolaty cake. A little goes a long way and boy, is this good!!

Double Chocolate Flourless Cake Recipe

You will need:

• 1 cup semisweet chocolate chips

• 1/2 cup (8 tablespoons) butter

• 3/4 cup sugar

• 1/4 teaspoon salt

• 1 teaspoons espresso powder

• 1 teaspoon vanilla extract

• 3 eggs

• 1/2 cup Dutch process cocoa powder, sifted

• 1 cup semisweet chocolate chips

• 1/2 cup heavy cream

To make:

1. Preheat the oven to 375°. Grease an 8" round cake pan, place a parchment round in the bottom of pan and grease the paper. Set aside.

2. Put the chocolate and butter in a large microwave-safe bowl, and stop and stir at 30 second intervals till the butter and chips are melted.Stir until the chips melt and the mixture is smooth.

3. Stir in the sugar, salt, espresso powder, and vanilla.

4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5. Scrape batter into prepared pan and smooth top with offset spatula.

6. Bake the cake for 25 minutes. Top will look crusted over.

7. Remove cake from the oven, and cool for 5 minutes.

8. Loosen cake from pan around the perimeter with a knife or thin metal spatula. Flip cake onto serving platter and remove parchment.

9. To make the glaze: Place chocolate and cream in microwave safe bowl. Stop and stir at 30 second intervals till chocolate is almost completely melted. Let sit a minute or so and whisk till smooth.

10. Carefully pour and spread glaze over top of cake. Allow to set for a couple hours before serving.

This cake freezes nicely as individual slices. (Charlotte Ekker Wiggins photo)

For less calories, cut this cake into 12 slices instead of 8. I actually cut a regular slice into 4 pieces and froze them individually. Worth adding to your recipe collection!

(Recipe rom That Skinny Chick Can Bake)

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Suspiros

Suspiros, also called Meringue sighs, are a light and delicious sweet treat. (Charlotte Ekker Wiggins photo)

Suspiros (Brazilian sighs)

We grew up on an island on the Equator off the coast of Brazil so many of my younger brother’s favorite recipes are from those days.

This is one of them, “suspiros,” which means “sighs” in Portuguese. The hardest part is practicing to get the meringue to form little “kiss” shapes as you place it on the buttered cookie sheet. You can pipe them and shape them to taste, we learned to make these in the form of the “kiss” shape.

Suspiros were special deserts for Easter, Christmas, weddings and other special occasions including birthdays. To some, they still are a favorite birthday treat.

Suspiro Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 cup powdered sugar
pinch of salt
3/4 teaspoon vanilla extract

Since we had our own chickens, I thought all egg whites would work. After trying several store purchased options, I prefer fresh home raised eggs.

Eggs from a beekeeping friend were perfect for these suspiros. (Charlotte Ekker Wiggins photo)

I also allow the eggs to get to room temperature so they fluff up when beaten.

Now when we made these in Brazil, it was egg whites, sugar and lemon zest. This recipe provides the sighs a little more substance so they last longer when stored.

Basic Suspiro ingredients with lemon zest and flavor as personal favorite. (Charlotte Ekker Wiggins photo)

To Make:
1) Place the egg whites and the cream of tartar in the bowl of a standing mixer.
2) Beat the egg whites on medium speed until the egg whites form soft peaks.
3) Gradually add the granulated sugar, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add gradually to the egg whites, continuing to beat, until well mixed.
4) Gently drip the vanilla extract into the meringue.
5) Preheat the oven to 200 degrees Fahrenheit.
6) Line two cookie sheets with parchment paper or cover cookie sheet with butter.
7) Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart. You can also use teaspoons to drop them on cookie sheet in the form of a kiss.
8) Place the cookies in the oven and bake for about 1 hour, checking them every 15 minutes. Once they look crisp and well formed, turn off the heat and let them cool off in the oven for about 2 hours.
9) Serve the suspiros immediately or store them in an airtight container to ensure freshness.

Not exactly cooking wild in Missouri but certainly a memorable sweet treat!

Charlotte

Jack O Lantern Pumpkin Pie Recipe

Jack O Lantern Pumpkin Pie filing served as a desert with a drizzle of honey. (Charlotte Ekker Wiggins photo)

Jack O Lantern Pumpkin Pie Recipe

Actually this is a basic pumpkin pie recipe you can use with a variety of pumpkins, I have tried it with all of the following:

Canned pumpkin, which is a mix of pumpkin and squash. The traditional pumpkin pie.

Cushaw pumpkin, the original native North American pumpkin most likely served at the first Thanksgivings between the Native American Indians and European settlers. More of a light custard-kind of filing.

Baking pumpkins, which have a more dense consistency compared to

Jack O Lantern pumpkins, which is lighter than baking pumpkins and also can be baked and turned into a pumpkin pie or desert.

Baking the Pumpkins

Regardless of what kind of pumpkin you use, wash it; cut open; remove seeds; fill with water and bake at 325F until you can prick it with a fork.

Allow to cool. Remove the inside pulp. I saved mine in 13 ounce servings in a jar in the refrigerator. Or you can freeze in similar quantities for easy use later.

Basic Pumpkin Pie Recipe

2 eggs, slightly beaten

16 oz. pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon gloves

1 2/3 cups (13 fluid ounces) evaporated milk or light cream

To make: Mix the ingredients in the order listed. I use my beater on low speed.

This is baked and blended Jack O Lantern pumpkin getting mixed in the traditional pie recipe. (Photo by Charlotte Ekker Wiggins)

You can pour into a 9” unbaked pie shell with a high fluted edge - the filing will rise a little. I bake mine in bread pans.

If in a pie shell, bake in preheated 425F oven for 15 minutes, then reduce temperature to 350F and bake for another 45 minutes or until a knife inserted in center of pie filing comes out clean. Cool. Garnish with whipped cream and serve.

If you are baking just the pie filing, bake at 325F for 45 minutes or until a toothpick in the center comes out clean.

I bake the pumpkin filling in bread pans without a pie crust. (Photo by Charlotte Ekker Wiggins)

I fill my bread pans half full. You can fill it fuller but it may take longer to cook all of the way through.

This is the baked Jack O Lantern Pumpkin pie filing cooling off. (Photo by Charlotte Ekker Wiggins)

So the question most people ask, what does it taste like?

Jack O Lantern Pumpkin pie tastes like - well, pumpkin pie. A lighter, more custardy version than the canned version that is in even better cold the second day.

The baking pumpkin has a little more body to the baked pumpkin filing but not much difference otherwise.

The Cushaw pumpkin pie is lighter than both so I tend to add a few more seasonings.

All are delicious and make both a great desert and, my brothers favorite, next day breakfast. If there is any left!

For more tips on gardening, beekeeping, cooking and easy home decor, subscribe to my weekly Garden Notes.

Charlotte

Christmas Sugar Cookies

Some of the finished decorated Christmas cookies, some are works of art! (Photo by Charlotte Ekker Wiggins)

Christmas Sugar Cookies

I was trying to remember how many years I have been making Christmas sugar cookies; it definitely goes back to when I had single digits for my age.

When we were growing up in South America, we made sugar cookies to leave for Santa and the reindeer. Dad got some as well. As I recall, sugar cookies were one of his favorites.

As a big sister to three siblings, we also made sugar cookies over the holidays as gifts for friends as well as to enjoy. They came in especially handy as we were setting up the huge model railroad train layout under and around the Christmas tree. They were also a favorite breakfast Christmas morning.

During my married years, sugar cookies were made for gift baskets we gave away to coaches, teachers, friends - whoever made our year special. We also made gingerbread cookies over the years, making good use of the cookie cutter collection I still use. I hear my step kids continue this tradition with their kids.

Now Mary, my sister-in-law in Minnesota, made my cookie making pale compared to hers. She baked cookies every month for her church, and when it came to Christmas. Well, let’s just say it was an impressive assembly line.

I was able to snag her recipe the year before I gave everyone in the family a handmade recipe book. Not a small feat because this is not any sugar cookie recipe, this is “Grandma Green’s Sugar Cookies recipe. What makes it special, besides coming from Grandma? Unlike most other sugar cookie recipes, this one is not too sweet, making it a nice back drop for adding icing.

It is also a generous recipe so you may want to cut it in half if you just want a couple dozen.

Mary’s Grandma Green’s Sugar Cookies Recipe

Ingredients:

2 1/2 cups sugar

1 cup shortening

1 teaspoon soda

1 cup sour cream or milk

2 teaspoons lemon extract

2 teaspoons baking powder

3 well-beaten eggs

6 cups flour

To Make:

Cream shortening and sugar. Sift dry ingredients together and set aside. Add milk, flavorings and eggs to shortening/sugar. Add flour. Mix well. Drop or roll out and cut with cookie cutters. Decorate with decorative sugar, raisins or other bake-able additions. Bake at 350F for 8-10 minutes.

After cooled, these sugar cookies are ready for decorating. And sampling. I truly believe any baked goods need to be carefully and deliberately sampled. Quality control. Reindeer can be very picky!

This is the sugar cookie assembly line I walked into the last time I was in Minnesota for Christmas:

The dining room table is full of sugar cookie icings and decorations. (Photo by Charlotte Ekker Wiggins)

There were four people at work when I walked in. My brother Steve joined us at some point, which means the cookie decorating took on a whole new meaning. Besides the decidedly orange “Ilini” theme, some of the cookies turned into spaceships and amoeba. That’s what you get when you have a geneticist being creative with sugar cookies.

Mine had a cat theme, as I recall. The tails kept disappearing on my brother’s side of the table so mine were deemed only for family consumption.

There was a lot of talking and laughing, and even Michael and Rachel stopped arguing long enough to agree on cookie icing colors.

Nephew Michael and Niece Rachel were very particular about cookie icing colors. (Photo by Charlotte Ekker Wiggins)

Michael is now engaged living in a warmer climate; Rachel has just graduated from college and plans to see Michael over the holidays.

You can take this recipe, add a few favorite cookie cutters and edible decorations, and make a nice Christmas gift for that baker on your gift list. We have one for gingerbread cookies.

I hope Michael and Rachel have time to make at least one batch of Christmas sugar cookies when they are together. It’s a delicious way to bake new memories!

For more tips on gardening, beekeeping, cooking and easy home decor, subscribe to my weekly Garden Notes.

Charlotte

Chicory Coffee

Cleaned and ground chicory roots add a chocolate flavor to traditional coffee. (Photo by Charlotte Ekker Wiggins)

Chicory Coffee 

It was a staple during World War II when coffee beans were not available. I used to assume chicory coffee would be something campers would make when cooking out in the woods. Now chicory coffee is offered in some upscale coffee bars and as a specialty brew.

We can all make chicory coffee at home with a few precautions about where we collect the plants, which are herbs and wonderful pollinator plants.

Chicory Coffee Recipe

Courtesy of Lee Allen Peterson’s  Field Guide to Edible Wild Plants

Harvest chicory from a chemical free area. Wash; dry roots.

Roast in oven until dark brown and brittle. Grind as you would coffee beans. 

Use roughly 1 ½ tsps. ground chicory root for every cup of water.

I had my first taste of chicory coffee when I was in New Orleans where I was told beignets go hand in hand with a cup of chicory coffee.  Who was I to argue?

For more tips on gardening, beekeeping, cooking and easy home decor, subscribe to my weekly Garden Notes.

Charlotte

Summer Squash Lemon Bread Muffins

Lemon summer squash bread muffins with a dab of honey lemon glaze and spearmint sprigs from my garden. (Photo by Charlotte Ekker Wiggins)

Summer Squash Lemon Bread Muffins

If you like lemon-flavored breads you will love Summer Squash Lemon Bread courtesy of This Delicious House. I was looking for something to use summer squash besides the usual and this was a nice alternative. A friend had suggested I try using summer squash in baking but misplaced the recipe she gave me so this one counts as hers.

I baked these in muffin tins so I have single servings to enjoy with tea and share with friends. These will be individually frozen so they can easily be popped out and enjoyed.

You Will Need:

• 1 cup summer squash, grated and squeezed dry

• 1/2 cup butter, softened

• 1 cup sugar

• 2 large eggs

• 1/2 cup greek yogurt (nonfat works)

• 1/2 cup milk

• 1 lemon, zested and juiced (about 1/4 lemon juice)

• 2 cups flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/4 cup candied lemon peel (optional)

  Honey Lemon Glaze Recipe

• 1 tablespoon lemon juice

• 1 tablespoon honey

• 1/2 cup powdered sugar

To Make:

• Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray and set aside or prepare muffin tins. I used two 12-muffins plan but you can use just one and fill each to the top - this recipe does not rise.

I used a sieve to squeeze the summer squash dry. Also remove seeds before grating. (Photo by Charlotte Ekker Wiggins)

• Grate the squash using the large holes of a grater. I didn’t first remove seeds and thought twice after it was grated. Picking seeds out can be an exercise in patience so if you don’t like the seeds, remove them first. I didn’t notice the leftover ones in the baked muffin.

• Squeeze out any moisture. I used a large sieve and pressed the squash with a spoon. There won’t be a lot.

• In a bowl, cream together the butter and sugar.

• Beat in the eggs, yogurt, milk, lemon zest and juice until well combined. I didn’t have candied lemon peel so I skipped it.

• Stir in the flour, baking powder, and salt.

This is a whole grated summer squash, I was sidetracked and forgot to measure, should be close. (Photo by Charlotte Ekker Wiggins)

Fold in the grated squash. I was listening to a podcast and forgot to measure the grated squash. One medium squash should make about one cup.

You can fill the muffin tins to the top for this recipe. (Photo by Charlotte Ekker Wiggins)

Pour into loaf pan and bake for 60 minutes, or until toothpick inserted in bread comes out clean. I used muffin tins and filled it only half full. You can fill them up to the top, this batter won’t rise.

Cool on a wire rack. Make sure bread is completely cooled before adding glaze.

• To make the glaze, whisk together the honey and lemon juice. Whisk in the powdered sugar. Pour overtop of cooled bread.

My glaze came out thick, more like an icing. I made it for a few muffins and will skip it for the remaining muffins. When serving, will just add a dollop of fresh honey!

This is a great recipe to add to your very own cookbook either for yourself or as a gift.

I will make these again, truly hard to believe there was something healthy in these!

Charlotte

Spiced Honey Pears

ready to serve as is or waiting for whipped cream or ice cream. (charlotte ekker wiggins photo)

Spiced Honey Pears

It's been interesting sharing my homegrown Bartlett pears with friends.  Every single one so far had a story: they remembered eating fresh pears as kids; their grandparents had a pear tree or they've thought about planting a pear tree but haven't yet. Pears have been a personal favorite ever since we moved back  to the US so my story is that I enjoy them.

My Stark Brothers semi-dwarf pear tree has its own story. Planted in 1985, I honestly forgot I even had the tree until 2011, when bees and wasps pollinated the pear tree flowers giving me my first homegrown pears. Planting on a hillside means it can take roots many, many years to get a tree established.

If you have pears, or someone sharing pears with you, here's the recipe my friend Jackie Davis made with some of my pears. And her first honey. 

this recipe uses green pears and honey from your favorite local beekeeper. (charlotte ekker wiggins photo)

Spiced Honey Pears Recipe

You Need:
6-8 green pears peeled, cored and cut in half.
1/3 cup honey
6 teaspoons unsalted butter
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 tablespoon balsamic vinegar

baked pears still in the juice in the cooking dish. (charlotte ekker wiggins photo)

To Make:

• Mix ingredients except pears; microwave for 30 seconds.

• Save half the sauce.

• Place pear halves bottom up in a baking dish. Pour half the mixture over pears.

• Bake at 400F for 30-45 minutes. Remove from oven; let sit for 5-10 minutes.

• Drizzle rest of sauce over pears. Bake another 10 minutes or so. Remove from oven to cool. Serve.

• When ready to serve and storing, pour the remaining sauce over pears.

• Baked pears are not too sweet so you can indulge by adding whipped topping and/or ice cream.

• Just as good the next day in case you want to make this recipe ahead for dinner.

here’s a quick way to enjoy bartlett pears. (charlotte ekker wiggins photo)

Easy Pear Desert 

No time to make spiced honey pears? Try this instead.

Cut up 2-4 pears in a microwaveable dish.
Sprinkle with sugar and cinnamon to  taste. 
Add splash of vanilla.
Add a splash of lemon juice.
Microwave on high for 3-4 minutes.
Stir. Let sit for a minute or so.
Garnish with a drizzle of honey, whipped cream or ice cream. Or enjoy just as is!

Charlotte

Red Berries Jam Recipe

Red berry jam from a customer on my two-ingredient biscuits. (Charlotte Ekker Wiggins Photo)

Red Berries Jam

I have been on the hunt for this recipe ever since one of my customers shared two small jars with me. She called it “Harlequin jam,” made out of five red berries. That was the clue I needed!

Turns out this recipe is simple and a handy option to use up those fresh berries heading to the downside of their freshness. What I found interesting was the fruits have a natural pectin so no need to add some.

And speaking of fresh berries, I have been keeping them in glass jars in my refrigerator instead of those plastic clam shells. Keeps the berries fresher longer!

Red Berries Jam Recipe

You will need:

• 6 cups berries such as strawberries, raspberries, blackberries and blueberries (roughly slice the strawberries to help them break down)

• 2 cups sugar

• 2 tablespoons bottle lemon juice

  To make:

  • In a large saucepan, add the berries, sugar and lemon juice. Gently stir the berry mixture and bring to a boil over medium-high heat.

  • Reduce to a soft boil on medium heat and cook, uncovered, stirring frequently, for about 20 minutes or until the jam has thickened.

  • To test the thickness of the jam, at the start of cooking time place a few spoons or ceramic ramekins in the freezer for 10 minutes. Take out one spoon or ramekin and add a dollop of jam to the back of the spoon or ramekin. If it mostly sets, you're ready to go.

  • If it's too runny, cook and tests in 5 minute increments until the jam sets on the spoon. If the jam is not set, continue to cook for 5 minute increments.

  • Spread on toast or sandwiches once cooled, or transfer jam to a glass jar with a fitted lid and store in the refrigerator for up to 2 weeks.

  Instructions to preserve the jam:

• Sterilize 4 half-pint jars and their lids. Ladle hot jam into the jars leaving about 1/4 inch between the rim and lid. Remove any air bubbles and wipe the rims clean. Seal tightly with the lids.

• Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year.

• If a jar fails to seal, store the jam in the refrigerator for up to 1 month.

• Makes 32 ounces of jam to fit 4 half-pint jars (8-ounce jar).

• Courtesy “Foodie Crush”

  This would make a wonderful gift from the kitchen and will be going into my favorites!

  Charlotte

Easy Blueberry Muffins

Like a little muffin with your blueberries? (Charlotte Ekker Wiggins pho

Easy Blueberry Muffins

Homemade muffins of any kind are by far one of my favorite treats with tea, especially made with fresh or frozen blueberries. Since I had a supply leftover from winter, it was time to whip up these delicious treats.

If you buy blueberry muffin dry mixes, you can combine the ingredients here, store in a plastic bag and have your own blueberry muffin mix. Add a sticker to add the wet ingredients and you have just saved yourself some money.

Easy Blueberry Muffins Recipe

You will need:

1 ½ cups all-purpose flour

3/4 cup granulated sugar, plus 1 tablespoon for muffin tops

1/4 teaspoon salt

2 teaspoons baking powder

1/3 cup neutral-flavored oil such as vegetable oil

1 large egg

1/3 to 1/2 cup dairy or non-dairy milk

1 ½ teaspoons vanilla extract

6 to 8 ounces fresh or frozen blueberries, about 1 cup.

Optional: light brown sugar for topping

No need to thaw frozen blueberries, use as is. (Charlotte Ekker Wiggins photo)

How to make:

• Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill remaining empty muffin cups with 1 to 2 tablespoons of water to help the muffins bake evenly,

• Whisk the flour, sugar, baking powder, and salt in a large bowl.

• Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

• Add milk mixture to the bowl with dry ingredients. Mix until combined. Muffin batter will be thick.

Make this recipe and use up your leftover frozen berries. (Charlotte Ekker Wiggins photo)

• Now for the hard part, how many blueberries do you like in your muffins? This recipe was a full 8 ounces, or a cup. If you want less blueberries, try 6 ounces. You may need to experiment until you find the right amount of blueberries to taste.

• Divide the batter between muffin cups. Optional: sprinkle top with light brown sugar.

Light brown sugar adds a nice top to these homemade blueberry muffins. (Charlotte Ekker Wiggins photo)

• Bake muffins 15 to 20 minutes until a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.

• Transfer to a cooling rack. Let cool before serving.

• To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days.

• To freeze, wrap them tightly in aluminum foil or place them in freezer for an hour or so, then store in bags so you can remove them individually later. Mark the bag with the date. Freeze for up to 3 months.

  Tea, anyone?

  Charlotte

Apple Cinnamon Mug Cake

A dollop of homemade whipped topping enjoyed on my deck. (Charlotte Ekker Wiggins photo)

Apple Cinnamon Mug Cake

I decided to try this on a warm but overcast day promising rain. It’s still winter flirting with spring and I know better than to fall for it, we still have winter ahead.

One of the reasons I like to try mug cakes is that they are fast to make and easy portion control.

Apple Cinnamon Mug Cake Recipe

You will need:

• 1/2 cup all-purpose flour

• 1/2 cup finely diced apple (I used Gala)

• 3 tablespoons unsweetened applesauce (I substituted apple butter)

• 1/2 cup milk I used powdered milk

• 2 tablespoons tightly-packed light brown sugar

• 2 tablespoons neutral-flavored oil (I used extra virgin olive oil)

• 1 teaspoon ground cinnamon

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon baking powder

• 1/4 teaspoon allspice optional

• pinch salt

The last step is to add cut up apples. (Charlotte Ekker Wiggins photo)

To make:

Use mugs that hold at least 12 oz. of fluid.

Spray mugs with cooking spray, or use butter or oil to apply a light coating to the interior walls of the mugs.

Mix dry ingredients (flour, baking powder, ground cinnamon, allspice, and salt) thoroughly, to ensure even distribution.

Mix wet ingredients (applesauce, milk, pure vanilla extract, brown sugar, and oil) together.

Add the dry ingredients to the wet and thoroughly combine.

Stir in apple bits.

Pour the batter into two mugs, filling about halfway to 3/4 of the way full depending upon the size of your mugs.

Place in microwave and bake on medium-high heat for 2 minutes, adding 15 second increments if the interior does not pass the skewer test. Mine took 2 1/2 minutes and I baked each mug separately. The cake is done when a skewer inserted in the center comes out clean.

Enjoy warm with your favorite topping. The consistency reminds me of bread pudding.

It was surprisingly not sweet.

Homemade honey drizzled over apple cinnamon mug cake. (Charlotte Ekker Wiggins photo)

I tried whipped cream on one and a drizzle of honey on the other one. Guess which one I preferred best!

Charlotte

Brazilian Sighs

Suspiros, also called Meringue sighs, are a light and delicious sweet treat. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiros)

It’s almost spring and Easter time so thought I would share one of our family’s favorite spring recipes. Actually this is a favorite any time of the year but seems most appropriate for spring since these Brazilian sighs are light and lemony.

We grew up on an island off the coast of Brazil so many of our family’s favorite recipes are from those days.

This is one of them, “suspiros,” which means “sighs” in Portuguese. The hardest part is practicing to get the meringue to form little “kiss” shapes as you place it on the buttered cookie sheet. You can pipe them and shape them to taste, we learned to make these in the form of the “kiss” shape.

Brazilian sights, or s,uspiros, were special deserts for Easter, weddings and other special occasions including birthdays. To some, they still are a favorite birthday treat.

Brazilian Sighs (Suspiro) Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 cup powdered sugar
pinch of salt
3/4 teaspoon vanilla extract

Since we had our own chickens, I thought all egg whites would work. After trying several store purchased options, I prefer fresh home raised eggs.

Eggs from a beekeeping friend were perfect for these suspiros. (Charlotte Ekker Wiggins photo)

I also allow the eggs to get to room temperature so they fluff up when beaten.

Now when we made these in Brazil, it was egg whites, sugar and lemon zest. This recipe provides the sighs a little more substance so they last longer when stored.

Basic Suspiro ingredients with lemon zest and flavor as personal favorite. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiro) Directions

1) Place the egg whites and the cream of tartar in the bowl of a standing mixer.
2) Beat the egg whites on medium speed until the egg whites form soft peaks.
3) Gradually add the granulated sugar, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add gradually to the egg whites, continuing to beat, until well mixed.
4) Gently drip the vanilla extract into the meringue.
5) Preheat the oven to 200 degrees Fahrenheit.
6) Line two cookie sheets with parchment paper or cover cookie sheet with butter.
7) Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart. You can also use teaspoons to drop them on cookie sheet in the form of a kiss.
8) Place the cookies in the oven and bake for about 1 hour, checking them every 15 minutes. Once they look crisp and well formed, turn off the heat and let them cool off in the oven for about 2 hours.
9) Serve the suspiros immediately or store them in an airtight container to ensure freshness.

Not exactly cooking wild in Missouri but certainly a memorable sweet treat!

Charlotte

Double Chocolate Flourless Cake Recipe

My first bite of a double chocolate flourless cake. Oh, my! (Charlotte Ekker Wiggins photo)

Double Chocolate Flourless Cake

One of the many advantages of having a bee buddy like David is that his wife is an amazing cook and baker. And she’s willing to share!

So my first taste of a Double Chocolate Flourless Cake was for a planning lunch we were having for our local bee club. I’ve wondered about this recipe for some time now but not set it aside to try it.

I don’t regularly drink coffee but I sure wanted a cup when I tasted this very chocolaty cake. A little goes a long way and boy, is this good!!

Double Chocolate Flourless Cake Recipe

You will need:

• 1 cup semisweet chocolate chips

• 1/2 cup (8 tablespoons) butter

• 3/4 cup sugar

• 1/4 teaspoon salt

• 1 teaspoons espresso powder

• 1 teaspoon vanilla extract

• 3 eggs

• 1/2 cup Dutch process cocoa powder, sifted

• 1 cup semisweet chocolate chips

• 1/2 cup heavy cream

To make:

1. Preheat the oven to 375°. Grease an 8" round cake pan, place a parchment round in the bottom of pan and grease the paper. Set aside.

2. Put the chocolate and butter in a large microwave-safe bowl, and stop and stir at 30 second intervals till the butter and chips are melted.Stir until the chips melt and the mixture is smooth.

3. Stir in the sugar, salt, espresso powder, and vanilla.

4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5. Scrape batter into prepared pan and smooth top with offset spatula.

6. Bake the cake for 25 minutes. Top will look crusted over.

7. Remove cake from the oven, and cool for 5 minutes.

8. Loosen cake from pan around the perimeter with a knife or thin metal spatula. Flip cake onto serving platter and remove parchment.

9. To make the glaze: Place chocolate and cream in microwave safe bowl. Stop and stir at 30 second intervals till chocolate is almost completely melted. Let sit a minute or so and whisk till smooth.

10. Carefully pour and spread glaze over top of cake. Allow to set for a couple hours before serving.

This cake freezes nicely as individual slices. (Charlotte Ekker Wiggins photo)

For less calories, cut this cake into 12 slices instead of 8. I actually cut a regular slice into 4 pieces and froze them individually. Worth adding to your recipe collection!

(Recipe rom That Skinny Chick Can Bake)

Charlotte

Two Ingredient Bread Recipe

Homemade soft pretzel, so easy and delicious with soup or by itself. (Charlotte Ekker Wiggins photo)

Two Ingredient Bread (and More) Recipe

I confess, I tend to simple recipes and this one spoke to me. Two basic ingredients from which I can make a number of things: rolls, pretzels, pizza, cinnamon rolls….yep, versatile, too.

Two Ingredient Bread Recipe

How easy is this even making my own self rising flower. (Charlotte Ekker Wiggins photo)

You will need:

1 3/4 cups self rising flour

1 cup plain Greek yogurt

Optional: coarse salt

You may also need as a substitute:

No self rising flour? Make your own:

4 cups regular flour

2 tablespoons baking powder

2 teaspoons salt

Soft pretzels with olive oil and Himalayan sea salt. (Charlotte Ekker Wiggins photo)

To make:

Mix into a ball. Flour a surface.

I made 4 soft pretzels and 4 rolls with my first batch.

Brush with water, melted butter or extra virgin olive oil and sprinkle with coarse salt. I didn’t have coarse salt so I dabbed with extra virgin olive oil and Himalayan sea salt.

Cook at 350F for 20 minutes or until brown around edges.

Conclusion: it’s a winner. Will be making more!

Charlotte

Ice Storm Chicken and Veggie Rosemary Stew

Fresh rosemary sprigs added at the end are the secret to this delicious chicken veggie stew.

Ice Storm Chicken and Veggie Rosemary Stew

I just had some and, if I don't mind saying it myself, it was SO good. Simple, flavorful...I'm in love with fresh rosemary.

Fresh rosemary, left and right, growing in my indoor herb garden. (Photo by Charlotte Ekker Wiggins)

Luckily I still have fresh rosemary growing in my dining room window so I can easily toss a few sprigs into whatever I’m making. It may be cold and icy outside but anything hot, like this soup, is a warm welcome.

This is the basic soup recipe I use when I want to clean out my crisper. If you want a soup, add more broth, water or wine; I wanted something hardier so I'm calling this a stew.

Ice Storm Chicken and Veggie Rosemary Stew Recipe

2 cans vegetable broth

3 cut up medium carrots

3 diced celery stalks

1 diced medium onion

1 cup water

1 tsp sea salt

Half of a diced green pepper (this was left over from a salad)

Cook on low until the vegetables are cooked, about half an hour or so.

Add I baked chicken breast, cut up into small pieces

3 3-inch fresh rosemary sprigs

Cut up mushrooms - I forgot to add those, will next time. 

Continue cooking on low until chicken is integrated into the vegetable mixture and the rosemary blends in, about 5 minutes. Serve.

Makes 4 hearty servings.

I can imagine this with other vegetables - broccoli, green beans, zucchini leaving the fresh rosemary as the star.

A hedge of native cedars covered in snow and ice January 2022. (Photo by Charlotte Ekker Wiggins)

It's too cold and dangerous to be outside because of the ice storm so I'm enjoying reading a book and playing in the kitchen. I'm lucky to have written this recipe down immediately after making it or I would not have remembered the ingredient amounts later. Friends and family know that's a regular hazard when enjoying meals at my house, they may never enjoy the same one again because I like to experiment.

Oh, I have recipe books. I collect recipe books and have some classics, from my Mother's Betty Crocker cookbook to the American Cooking Encyclopedia. I enjoy reading them. Much more fun to chop, mix and see what I can cook up on my own without a prompt - most of the time.

Ice Storm Chicken and Veggie Rosemary Stew is delicious the next day, too. Regardless of the weather!

Charlotte

Hot Cocoa Mix Recipe

Best homemade hot cocoa for a snowy winter day. (Photo by Charlotte Ekker Wiggins)

Hot Cocoa Mix Recipe

It's cold, really cold. Snow is still falling. Perfect time for a great drink like a cup of homemade hot cocoa.

Look for the Special Dark chocolate, usually available only around the holidays. (Photo by Charlotte Ekker Wiggins)

As in many things in life, the difference is the kind of chocolate you use. I stock up on Hershey’s Unsweetened Dark Chocolate around the holidays, when it’s usually the only time of the year when I can find it.

There are other chocolate options but in general, the better the chocolate the better the hot cocoa.

My first batch of homemade hot cocoa mix being tested. It passed inspection with flying colors.

The first recipe I found was pretty basic and had none of the rich texture one gets from buying hot cocoa mix in fancy containers.

After some research, I found this recipe from Alton Brown that includes a secret ingredient that makes all of the difference - cayenne pepper flakes.

I have now made this recipe a couple of times, once for gifts and the second time to have a supply for myself. 

Homemade Hot Cocoa Mix Ingredients (for 5 cups of dry mix)

• 2 cups powdered sugar

• 1 cup cocoa (Dutch-process preferred); Hershey's Special Dark Chocolate is another option.

• 2 1/2 cups powdered milk

• 1 teaspoon salt

• 2 teaspoons cornstarch

• optional - 1 pinch cayenne pepper, or more to taste

• optional - add baking chips like butterscotch or mint to the top

To serve, start with 2 tablespoons per 8 ounces of hot water. Mix a couple ounces of hot water in mix first, then add hot water to taste.

To mix well, I will measure the mix and water in a blender and give it a whirl.

You can add other things like toffee bits, candy cane crumbs, honey or candy baking chips to the mix. If you like a little variety, try spices such as cinnamon or pumpkin pie spice.

Simply whisk the ingredients together.

Homemade Hot Cocoa Mix Gift Idea

You can give it as a gift all on its own, or pair it with other yummy treats. Arrange it in a gift basket with a mug all on its own with the recipe. You can also add cookies.

A canning jar is perfect for packaging edible gifts like hot cocoa mix although my preference is interesting glass jars with tight lids. Use a colorful ribbon and a gift tag with instructions.

Although I tend to see these kinds of recipes at Christmas, it's a nice gift idea for Valentine's Day, too and for any fall and winter birthdays. Or as a gift for yourself.

Homemade hot chocolate is perfect for a snowy day with marshmallows. (Photo by Charlotte Ekker Wiggins)

When I get ready for winter snow storms, hot chocolate and marshmallows are a favorite treat!

Charlotte

Chocolate Mug Cake

One minute in a microwave and you will have a nice little chocolate cake serving. (Photo by Charlotte Ekker Wiggins)

Chocolate Mug Cake

The forecast is calling for another winter storm with ice, possibly snow and wind chills in the single digits. That’s winter for us in USDA Hardiness Zone 5, a great excuse to mix up individual packets to make Chocolate Mug Cakes as a warm treat.

You can make these with either regular milk, chocolate milk or powdered milk. I note the options for using regular milk and powdered milk.

Why powdered milk?

I keep powdered milk handy for those times when I run out of regular milk and still need to cook with milk but don’t want to go to the store to get milk because of say, an incoming winter storm.

You can also substitute honey for granulated sugar.

I mix directly into the mug ensuring it was well mixed. (Photo by Charlotte Ekker Wiggins)

Chocolate Mug Cake Recipe

You will need per serving:

• ¼ cup all-purpose flour

• 2 tablespoon unsweetened cocoa powder

• ¼ teaspoon baking powder

• 2 tablespoon granulated sugar, (you can add 1 tbsp. more if you like it a bit sweeter) or use 2 tablespoons honey

• ⅛ teaspoon kosher salt

• ¼ cup + 1 tbsp. milk or 1/4 cup powdered milk and 1/4 cup water

• 2 tablespoon vegetable oil

• Optional: 1 tablespoon hazelnut chocolate spread or mini chocolate chips

To make:

• In a medium bowl, whisk together dry ingredients. I actually mix them in the coffee cup but make sure to thoroughly mix; scrape the bottom of the cup to get everything mixed.

• Whisk in the milk and vegetable oil, or powdered milk and water, or the liquids and honey until all ingredients are combined and batter has no clumps.

• I mixed the ingredients (in a lovely) 8 ounce gift mug which had enough head space for the cake to rise without pouring over.

• Optional: Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter, that will happen as it cooks.

• Microwave mug cake for 1 minute on high; monitor your microwave for the length of time since microwaves do vary.

• Carefully remove from microwave; allow to cool.

Possible toppings:

Drizzle your chocolate mug cake with chocolate syrup, honey or whipped topping.

Other tips:

Using the Hershey’s Special Dark unsweetened cocoa makes the cake less sweet, which I like. If you prefer a more sweet cake, use regular unsweetened cocoa and add chocolate chips.

When making, use 5x5 inch snack bags and make several dry ingredient servings at once, Note the wet ingredients to add on the outside of the bag so you don’t forget.

Store the bags to make a quick treat later or to give as gifts. Hopefully you have better handwriting than I do or you print your direction labels. Pack several in a pretty basket or, better yet, include in a microwave safe coffee mug.

Charlotte

Winter Hardy Bean Chili

This chili uses ingredients from my garden. Add glass of milk and a cold winter day to appreciate.

Winter Hardy Bean Chili

You can make this recipe either with, or without meat. You can also top this with a variety of delicious additions.

I recently met someone who has quite an array of ingredients she offers as chili toppings, from the standard sour cream, grated cheese and crackers to shredded chocolate, peanuts and crumbled potato chips. My personal favorite was fresh diced red onions but then I love red onions on practically anything, especially the ones I grow myself out of my refrigerator crisper. It’s more like liberating those poor things that tend to sprout before I have a chance to use them in salads.

I have a lot of creative fun with my favorite chili recipe, a derivative from one a friend shared from her days in Washington D.C. Over the years, I have simplified her fancy recipe so that it is ready to eat as soon as it is made, and still flexible if you want to get creative and add other ingredients. It also can be cooked longer by adding liquid - tomato paste, red wine, more tomatoes. For example, if you first saute garlic with onions and green peppers, this will be sweeter. If you put the garlic in with the tomatoes and beans, it will be more salty.

If you should be invaded by a herd of teenagers, or want to just make it with beans, add an extra can of beans to extend the recipe with a dash of extra seasonings. I once only had extra canned tomatoes and added those and that made this into a delicious thick soup. As I said earlier, very versatile.

This makes 6-8 half cup servings if you’re not adding more to it:

Charlotte’s Chili Recipe

1 cut up medium yellow onion

1 cut up medium green pepper

2-4 cloves of garlic to taste

1-2 tbsp extra virgin olive oil

1/2 lbs ground chuck

1 can red pinto beans

12 oz defrosted or canned tomatoes, or 1 can stewed tomatoes

1 tsp chili powder

1/2 tsp salt

Mix red pinto beans and tomatoes in a pot with chili powder; set aside.

Cook onions in extra virgin olive oil until clear; add green peppers, garlic and ground chuck. Cook on low until brown. Strain to remove extra grease. I use a colander inside a mixing bowl and let it drain. Mix with beans and tomatoes until warm. Add salt to taste.

Serve as is or add a few saltine crackers or a handful of oyster crackers. Wait until it cools to dig in.

This is the fourth winter for this pot of parsley to winter over inside. (Photo by Charlotte Ekker Wiggins)

I also get a kick out of harvesting fresh parsley to add as both a garnish and breath freshener when I’m finished with the meal. I have had this pot off parsley for four years now, wintering it over inside. Nothing quite like some fresh herbs to brighten up a plate.

Enjoy!

Charlotte

Toll House Cookies Recipe

Charlotte’s Toll House Cookies Recipe

This is one of those classic, all-time favorite cookie recipes, originally found on the back of the bag of chocolate chips. I even still have - but just barely - the original copy in my recipe box.

By the way, as you leaf through your family recipe books and recipe boxes, skip those clean, pristine-looking recipes and go straight for the fingerprinted, flour-marred pages. That’s where you will find your family’s favorite and often-made dishes.

My Toll House Cookies Recipe

As I was saying, this is an all-time favorite chocolate chip cookie recipe. I’ve made a couple of alterations that make these a more chewy cookie so that’s why I call it my recipe.

You will need:

2 1/4 cups flour

1 teaspoon baking soda

2 teaspoon salt.

Set this aside.

Combine 1 cup softened butter or shortening. I prefer shortening but if you want a more rich cookie, use butter. And you can combine 1/2 cup butter with 1/2 cup shortening.

3/4 cup granulated sugar;

3/4 cup firmly packed (I use light) brown sugar;

1 teaspoon vanilla;

1/2 teaspoon water.

Beat until creamy.

Beat in 2 eggs.

Add flour mixture; mix well.

Stir in 1 cup or half of a 12-ounce package of chocolate morsels. The original recipe calls for the whole bag but I found that was just too much.

*Now I place the dough in the refrigerator for an hour or so. Combined with cooking at the lower temperature this makes the cookies less crumbly and more chewy.

Preheat oven 325F*. The original recipe calls for 375F but that’s too hot in my oven so I cook it at the lower temperature.

Drop by well-rounded half teaspoon fulls onto greased cookie sheets.

Bake 10-12 minutes.

Allow to cool on a cookie rack. Store in airtight bags. I also freeze them individually on a cookie rack and then store in a freezer bag.

If you over bake, as I may at times, just let them cool and then use them as ice cream crumble.

Charlotte