Category: Recipes

Snickerdoodle Cookies

Posted on by rchapin

My wife made these cookies and they were, by far, the best snickerdoodle cookies I’ve every had. The original recipe can be found here.

Ingredients

  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla
  • 2 3/4 cup Flour
  • 1 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt

Cinnamon-Sugar Mixture

  • 1/4 cup Sugar
  • 1 1/2 Tablespoons Cinnamon

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter
→ Continue reading “Snickerdoodle Cookies”

Fluffy Waffles

Posted on by rchapin

Ingredients

  • 1 3/4 cups Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar or 1 tablespoon honey
  • 3 eggs – separated
  • 1 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1/4 tsp vanilla

Instructions

  1. Sift dry ingredients in a bowl
  2. Add egg yolks, milk, vegetable oil, and vanilla to dry ingredients – using a mixer, beat thoroughly
  3. Beat egg whites until stiff and gently fold egg whites into batter
  4. For use in waffle iron – Follow manufacturer directions! Makes
→ Continue reading “Fluffy Waffles”

Black Bean Cupcakes

Posted on by rchapin

Makes about 12 cupcakes.

Ingredients

Cupcakes

  • 1/2 cups black beans cooked and drained
  • 3 large eggs
  • 1 cup plus 2 tablespoons granulated sugar
  • 4 tablespoons unsalted melted butter
  • 1/2 cups cocoa powder
  • 1 teaspoon instant cofee
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup of chopped dark chocolate

Glaze

  • 4 tablespoons unsalted butter
  • 1 tablespoons cocoa powder
  • 1/2 cup powdered sugar

Instructions

Cupcakes

  1. Preheat seep to 350F
  2. In a blender add all at the ingredients
→ Continue reading “Black Bean Cupcakes”

Sheet Pan Mushroom and Gnocchi

Posted on by rchapin

Ingredients

  • 1 pound mixed wild mushrooms
  • 2 medium shallots
  • 1 pound fresh, shelf-stable, or frozen potato gnocchi
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh thyme leaves, for garnish

Instructions

  1. Preheat oven to 400F
  2. Slice mushrooms, chop shallots
  3. Place mushroom, shallots, and gnocchi in a mixing bowl and drizzle with olive oil. Add seasoning and toss to coat oil and seasonings.
  4. Turn out onto baking sheet in an even layer
  5. Roast for about
→ Continue reading “Sheet Pan Mushroom and Gnocchi”

Apple Pie

Posted on by rchapin

A recipe for a double-crust pie. See this post for the pie crust recipe.

  • About 7 or 8 cups of chopped apples (I like to use sweet ones and then I can use less sugar)
  • 1 cup sugar (or 1/2 if you have sweet apples)
  • 1/4 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 tablespoon cider vinegar, or regular white vinegar
  • 1/4 cup citrus juice (apple, orange, etc)
→ Continue reading “Apple Pie”

Sweet Potato Pie

Posted on by rchapin

The egg whites folded into the mix make it a more fluffy and less dense pie. A wonderful treat! A recipe for a single-crust pie. See this post for the pie crust recipe.

  • 4 cups mashed sweet potatoes
  • 1/2 cup butter
  • 1/2 or 1 cup sugar
  • 1/2 cup milk
  • 3 eggs
  • 1/2 tsp nutmeg, cinnamon
  • 1 tsp vanilla
  1. Take the butter out of the fridge to let it come to room temp
  2. You can either peel and boil the
→ Continue reading “Sweet Potato Pie”

Crock Pot Black Bean Soup

Posted on by rchapin

Prep: 20 minutes; Cook: 2 hours; Total: 2 hours 20 minutes; 8 Servings

Ingredients

  • 3 15oz. cans black beans drained and rinsed
  • 1 4 oz. can green chilis
  • 1 cup chunky salsa
  • 1 cup vegetable broth
  • 1/2 medium white onion, finely minced
  • 3 tablespoons minced garlic
  • 2 tablespoons cumin
  • 1.5 tablespoons chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Place everything in a slow cooker, mix well, and cover.
  2. Cook on high for 2 hours, stirring
→ Continue reading “Crock Pot Black Bean Soup”

Thai Curry Tofu

Posted on by rchapin

Ingredients

  • 1 tablespoon canola oil
  • 1 (12 ounce) package extra-firm tofu, drained and cubed
  • 1 tablespoon seasoned salt, or to taste
  • 1 tablespoon butter or margarine
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 (10 ounce) can coconut milk
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup chopped fresh cilantro

Instructions

  1. See the following for instructions on how to cook the tofu.
  2. Melt butter or margarine in the same skillet over medium
→ Continue reading “Thai Curry Tofu”

Mousse au Chocolat or Chocolate Mousse Recipe

Posted on by rchapin

Serves 8 to 10

  • 4 x 1 ounce-squares unsweetened chocolate
  • 3/4 cup sugar
  • 1/4 cup water
  • 6 eggs, separated
  • 2 tablespoons dark rum
  1. In top of double saucepan combine chocolate, sugar and water. Cook over hot water, stirring occasionally, until chocolate is melted.
  2. Add egg yolks, one at a time, beating well after each addition. Remove from heat; cool.
  3. Meanwhile, in mixing bowl beat egg whites until stiff but not dry.
  4. Stir rum into chocolate mixture; pour over egg whites.
→ Continue reading “Mousse au Chocolat or Chocolate Mousse Recipe”

12×9 Sheet Pan Cookie Cake

Posted on by rchapin

This is for a 12×9 inch sheet pan cookie cake.

Ingredients

  • 3 cups all-purpose flour
  • 1 TBSP cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 1/4 cups unsalted butter
  • 1 cup dark or semi-sweet chocolate chips
  • 2 eggs
  • 1 TBSP vanilla extract

If you have a stand mixer this is much easier, but if all you have is a hand mixer that will work too.

  1. Preheat oven to 350
→ Continue reading “12×9 Sheet Pan Cookie Cake”
© 2005 Ryan Chapin