Tried and True

The Best Chocolate Chip Oatmeal Cookies

by Mary Neumann · 11 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s tried and true recipe is from King Arthur Flour – Chocolate Chip Oatmeal Cookies! These are the BEST chocolate chip oatmeal cookies I’ve ever made. They are soft and chewy with a crispy edge, loaded with semi-sweet chocolate chips and nutty oats. Chocolate Chip Cookie perfection. Bonus, they can be made gluten-free too.

Please note – this is not a sponsored post, I have no affiliation with King Arthur Flour, I am just a fan.

This cookie recipe was King Arthur Flour’s 2015 recipe of the year. My sister sent me the recipe a few weeks ago, they have been her go-to chocolate chip cookies for the last year or so. Being married to a cookie monster, making the same chocolate chip cookies for decades, I was ready to try something new. Two glasses of milk and six cookies later, my husband said the recipe is a keeper! He still loves my Perfect Chocolate Chip Cookies, but these were a tasty, welcome change.

I followed the recipe to a T, as directed. When it’s recipe of the year, no tweaks are needed.

Pour yourself a tall glass of cold milk and grab few cookies…enjoy!

PLEASE NOTE: This is not a sponsored post, I have no affiliation with King Arthur Flour, I am just a fan of this awesome cookie recipe.When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Chocolate Chip Oatmeal Cookies

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Ingredients

1 cup unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups unbleached all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt OR 3/4 teaspoon regular table salt
3 cups semi-sweet chocolate chips

Directions

For the directions to this awesome cookie recipe and for the gluten-free option, please head to King Arthur Flour – while you are there, be sure to read the rave reviews!

Tips

be sure to use unsalted butter, at room temperature
eggs need to be at room temperature too (1 large egg and 1 large egg yolk)
recipe makes 20-100 cookies depending on size – I used a medium size Pampered Chef Scoop which made approximately 42 cookies

Thanks for stopping by!

Cheers!

Chocolate Pumpkin Cake – Chocolate Layer Cake with Pumpkin Cream Filling

by Mary Neumann · 2 Comments · Disclosure/Disclaimer · Privacy Policy

I’m back home from visiting my sister in beautiful Alaska with several wonderful recipes! We were busy in her kitchen making new and old recipes to share with all of you.

Today’s recipe is one of my sister’s tried and true favorites from Better Homes & Gardens – Chocolate Layer Cake with Pumpkin Cream Filling (Chocolate Harvest Cake).

CHOCOLATE LAYER CAKE with PUMPKIN CREAM FILLING (aka, Chocolate Harvest Cake) – Perfect for autumn, Thanksgiving and Christmas. Simple to make too! To. Die. For.

If you are a chocolate lover, looking for a dessert that will wow family and friends, give this one a try, you will not be disappointed. An easy cake that’s super moist (there’s buttermilk in there), that will have everyone raving, asking for the recipe. Perfect for autumn, Thanksgiving and Christmas.

This cake is special because it’s not picture-perfect. That’s part of what makes it so beautiful and delicious.

The BHG recipe calls for topping the cake with nuts and berries (pretty presentation) but we decided to skip them and double the ganache…we love ganache!!

Family and friends will LOVE this cake, it’s a winning recipe!

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Chocolate Layer Cake with Pumpkin Cream Filling

Recipe from Better Homes & Gardens (Chocolate Harvest Cake)
Please note, on BHG, there is a mistake in the recipe, it calls for 1 ounce of cream cheese, it should be 8 ounces.

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Ingredients:

For the Cake

1 cup buttermilk
1 cup water
2/3 cup oil (vegetable or Canola)
2 cups sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour (sift)
3/4 cup Unsweetened Cocoa- sift (dark cocoa is best)

Pumpkin Cream Filling

8 ounces cream cheese, softened to room temperature
1/3 cup canned pumpkin puree
1/4 cup sugar
1/4 teaspoon cinnamon

For the Ganache Icing (we decided to double the ganache – you can half it if you like)

1 cup heavy whipping cream
8 oz. semi-sweet chocolate (I used two-4-oz. Ghirardelli semi-sweet baking-quality chocolate bars)

Directions:

Cake

Preheat oven to 350 degrees F. Grease and line the bottoms of two 9″ round cake cake pans with parchment paper. Be sure to grease entire pan. Once the parchment paper is lined on the bottom of the pans, be sure grease the paper too. Cooking spray works well.

In a large mixing bowl, mix buttermilk, water, oil, sugar and eggs until well blended. Sift the dry ingredients into a large bowl (baking soda, salt, flour and cocoa).

Add the wet ingredients to the dry ingredients and mix well.

Divide the batter evenly between the two cake pans.

Bake at 350 F on the middle rack for approximately 30-35 minutes. Check with toothpick to make sure it comes out clean. When done, remove and allow to cool for 10 minutes, then remove cakes and place on cooling racks.

Pumpkin Cream Filling
Using a mixer, beat all ingredients together well until thickened.

Assemble the Cake

Place one of the 9-inch cakes on a cake platter, dome side down. Spread all of the pumpkin cream filling evenly on cake. Place the other 9-inch cake on top of the cream layer dome side up. Your cake should resemble a giant whoopie pie.

Ganache Icing (prepare last, just before icing the cake):

Chop the chocolate into small pieces (almond size) and set aside.

In a sauce pan on medium to medium-high heat, bring the whipping cream to a boil, stirring constantly. Once the cream boils, remove from heat. Add the chocolate to the hot cream and stir until all the chocolate has melted and the mixture is smooth. Set aside and let cool for about 3 minutes.

Once cooled, pour the ganache icing over the cake and smooth the top using the back of a large spoon. The icing should drip/fall over the sides of the cake. It’s OK if it’s messy! This is a homemade cake. The imperfections are part of what make this so wonderfully delicious!

Chill the cake in the refrigerator until ready to serve. ENJOY!

Sharing this recipe at Weekend Potluck.

Thanks for stopping by!

Cheers!

Easy Slow Cooker French Dip Sandwiches

by Mary Neumann · 13 Comments · Disclosure/Disclaimer · Privacy Policy

Fall is right around the corner and with the cool crisp weather headed our way, I am sharing a great slow cooker recipe – Easy Slow Cooker French Dip Sandwiches!

Chuck roast slow cooked in beefy broth until tender, served on a french roll with ooey gooey melted cheese with a fantastic side of au jus for dipping. This wonderful classic is a family favorite, perfect for a busy day, parties, game day or when you’re craving some good old comfort food.

Read rave reviews from people who tried this recipe on Pinterest!

What you need: Boneless beef chuck roast, condensedbeef consomme, condensedbeef broth, condensed French onion soup, red wine (optional), pepper to taste, french rolls and cheese slices (optional, mozzarella, provolone, Swiss).

To make: Brown roast (optional – see tip section below), pepper to taste. Place beef in slow cooker that has been lightly sprayed with non-stick cooking spray. In a large bowl mix soups and wine (wine is optional, see tip below) then pour over beef. Cover and cook on low for 6 to 8 hours or on high for 4 hours.

When beef is ready, remove and place on cutting board. Slice beef with a knife or shred using two forks. Reserve juice (au jus) in cooker, keeping warm to serve with sandwiches. Split rolls, place them on a non-stick baking sheet. Use desired amount of beef and top with cheese. Place in preheated oven at 400 degrees f until cheese starts to bubble and melts. Remove and serve with a bowl of au jus for dipping. Enjoy!

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Easy Slow Cooker French Dip Sandwiches

Original recipe from Taste of Home, slightly adapted

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Ingredients

4 pound beef chuck roast, boneless
1 (10.5 ounces) can condensed beef broth
1 (10.5 ounces) can condensed beef consomme
1 (10.5 ounces) can condensed French onion soup
1/2 cup red wine (optional but highly recommended)
8 to 10 French rolls or Italian rolls, split
package of mozzarella, provolone or Swiss cheese, sliced (optional, but highly recommended)
Pepper to taste

Directions

Lightly spray slow cooker with non-stick cooking spray.
On a large cutting board, trim excess fat from roast.

Browning Roast (optional, but highly recommended)
In a large skillet or dutch oven, add 2 tablespoons of cooking oil over medium high heat – add roast, pepper to taste and brown each side for several minutes.

Place roast in slow cooker. In a large bowl add soups and wine, mix well and pour over roast. Cook on low for 6 to 8 hours or on high for 4 hours. Cooking times will vary depending on how fast or slow your cooker cooks. When ready, remove roast from cooker, slice beef with a knife or shred using two forks on cutting board. Do not discard the broth (au jus) in the cooker – reserve it, keeping it warm in the cooker to serve with sandwiches.

Assemble Sandwiches
Split rolls, place on non-stick baking sheet. Add desired amount of beef, top with cheese and place in preheated 400 degree F oven or use your broiler. When cheese starts to bubble and melts, remove and serve with a small bowl of au jus (broth) for dipping. Enjoy!

Tips
Browning is not necessary but adds great flavor and helps seal in the juices. Red wine is optional too, but I always add it if I have some in the house – same as browning, it adds wonderful flavor to the au jus.

Many people like to add a cup or more of beer – omit the wine if you use beer.

When there are leftovers I like to make French Dip Bagel Sandwiches – so good. Adding an egg is an awesome addition.

Sharing this recipe at Weekend Potluck.

Thanks so much for stopping by!
Cheers!

The Best Homemade Chocolate Pudding Pie

by Mary Neumann · 1 Comment · Disclosure/Disclaimer · Privacy Policy

Looking for the perfect pie for your summer cookout, holiday or special occasion? Look no further! This chocolate pudding pie satisfies everyone’s sweet tooth.

Wonderful flaky pie crust filled with dreamy homemade chocolate pudding, topped with fresh whipped cream and sprinkled with chocolate shavings. Cool, creamy, smooth and delicious. Most importantly, it’s chocolate! Chocolate pie heaven. Simple to make too.

This is another tried & true recipe from my sister’s kitchen in Alaska. This pie is a favorite go-to dessert for special occasions or when a chocolate fix is in order. This recipe can be found on Smitten Kitchen and epicurious and was featured in Gourmet Magazine. Hands-down, the best chocolate pudding pie I’ve ever had – not too rich and heavy, just right. Unlike some chocolate pudding recipes, this one does not call for eggs and butter so it’s a bit lighter.

Look at this pie…what’s not to love?! My sister has a pretty large family (6 boys) and always doubles the recipe making two pies. She’s lucky to get a slice, it goes so fast. If you plan to make this for a large group – be sure to make two!

The perfect dessert for chocolate lovers. Simple to make, so good.

NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra click for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Homemade Chocolate Pudding Pie

Recipe found on epicurious and Smitten Kitchen
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INGREDIENTS

Pastry Dough (pie crust)

1 1/4 cups all-purpose flour
3/4 stick cold unsalted butter, cut in 1/2 inch cubes
2 tablespoons cold vegetable shortening
1/2 teaspoon salt
3 to 4 tablespoons ice water

Pie filling

1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cocoa), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream
Equipment: pie weights or dried beans
Garnish: bittersweet chocolate shavings (optional)

Directions
For the step-by-step directions and to print this wonderful recipe, please head to epicurious.

Sharing this recipe at Weekend Potluck.

Thanks so much for stopping by!
Cheers!

The Best & Easiest Peasant Bread Ever – Tried & True

by Mary Neumann · 7 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s tried and true recipe is known as “My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make,” from Alexandra’s Kitchen. Alexandra is so right! This wonderful bread is moist and spongy on the inside, with a delicious, crispy, buttery crust. I have been making this bread for a few years now and decided to add it to my recipe collection here, so my girls will always be able to find it in the future.

Alexandra’s Kitchen has a Gluten-Free Version for this Peasant Bread, head here: Gluten-Free Peasant Bread.

With only a few ingredients and little work (no kneading required), in about 3 hours, from start to finish, you have two loaves of warm delicious bread, fresh out of the oven…and the buttery crust…oh my! I love this bread.

This recipe makes two small loaves of bread. You bake them in two small, 1 quart oven-proof bowls. I purchased a set of bowls on Amazon. Alexandra shares the vintage bowls she uses (lucky) and other places you can purchase bowls to make the bread – that is, if you don’t already have them in your home.

When Alexandra stated in her post, she would be proud to serve this bread to Peter Reinhart (my sister I made Reinhart’s bagel recipe…the BEST bagels ever), I had to try this bread. She also said, of all the recipes, if she had to pick one to share, this would be it.

This bread is wonderful served warm, fresh out of the oven. It also makes perfect toast and is great for sandwiches.

Did I mention the crust is crunchy and buttery? Pure heaven.

Here is the peasant bread toasted and topped with butter and my sister’s homemade jam. Such a treat! I’ll be sharing this delicious tried & true jam soon, stayed tuned.

So, ready to make some bread?

NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Alexandra’s Kitchen” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

‘My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make’

From Alexandra’s Kitchen

For the full recipe, please head to Alexandra’s Kitchen, which includes step-by-step photos and videos.

Ingredients

4 cups unbleached all-purpose flour
2 teaspoons kosher salt
2 cups lukewarm water
2-3 teaspoons sugar (she uses 2 teaspoons, her mom uses 3)
2 teaspoons active dry yeast (Alexandra has great tips on yeast)
2 tablespoons butter (to grease your bowls)

Directions
Please head to, Alexandra’s Kitchen, for the full recipe which includes great step-by-step photos and videos.

Be sure to read her tips on foolproof lukewarm water, a foolproof way to make sure your yeast is active. Alexandra also includes different variations for the bread, like Faux Focaccia and Thyme Dinner Rolls. She even has a recipe for Gluten-Free Peasant Bread.

Thanks so much for stopping by!

Cheers!

Brown Butter Pumpkin Layer Cake

by Mary Neumann · 5 Comments · Disclosure/Disclaimer · Privacy Policy

If you are looking for a special dessert this Thanksgiving and holiday season, look no further! This tried and true, Brown Butter Pumpkin Layer Cake, by Jeanne Kelly, featured in Fine Cooking magazine (Issue 107), is simply amazing. This is the BEST cake for Fall and Thanksgiving!

“A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake.”

This is not a sponsored post – I have no affiliation with Fine Cooking or Jeanne Kelly – I’m just a fan of this amazing recipe!

Read rave reviews from people who tried this recipe on Pinetrest!

Another review – someone loved this cake so much, they made a 3 tier wedding cake with the recipe!

While visiting my sister in Alaska, this is one of the many things we baked during my trip. This cake takes a little work, but is so worth the effort. My sister has made this many times and it always gets rave reviews from family and friends.

This cake is featured on FineCooking.com and has over 100 reviews with a 5 star rating. Be sure to head over to the site to read them yourself. Here are just a few of the rave reviews:

“I will be making this for Thanksgiving for the fourth year in a row. This cake is so delicious that it has now replaced some of the pies we used to have. Lots of steps but well worth the end result!”

“This is the best cake ever!!!! I made this last year at Thanksgiving and the family was scraping the cake plate for every crumb. With a whole buffet full of desserts, this one had people coming back for more.”

“Absolutely excellent. Made it twice to rave reviews, including my husband who usually is not a dessert person.”

“Probably, the best cake I have ever had. This is my favorite recipe and a serious crowd pleaser. This cake is impressive.”

” I made this cake for my family get together this week and it was a success! Rave reviews all around, everyone with different tastes had nothing but exciting things to say. I’ve been asked for the recipe by everyone! HUGE SUCCESS!”

This is a slice of sweet autumn on a plate. It’s perfect. Such a pretty dessert too.

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NOTE: This is not a sponsored post, I have no affiliation with Fine Cooking or Jeanne Kelly – I’m just a fan of this amazing recipe!When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Brown Butter Pumpkin Layer Cake

Jeanne Kelley from Fine Cooking, Issue 107

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Ingredients

For the Cake

6 oz. (3/4 cup) unsalted butter; more for the pans
9 oz. (2 cups) unbleached all-purpose flour; more for the pans
1 1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon table salt
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
2/3 cup firmly packed light brown sugar
2 large eggs
1/3 cup buttermilk
*1 1/2 cups pumpkin puree

*Included with this recipe is how to make pumpkin puree for the cake. We opted to use canned.

For the Topping

1 1/2 Tablespoons unsalted butter
2/3 cup pecans
1/2 cup unsalted, raw, hulled pepitas
2 Tablespoons. firmly packed light brown sugar
1/4 teaspoon table salt
1 1/2 Tablespoon chopped crystallized ginger

For the Frosting

4 oz. (1/2 cup) unsalted butter
8 oz. cream cheese, at room temperature
1/4 cup firmly packed light brown sugar
5 oz. (1 1/4 cups) confectioners’ sugar

Directions

For the directions for this wonderful cake recipe, please head to FineCooking.com. Be sure to read the reviews!

Sharing this recipe at Weekend Potluck.

Thanks so much for stopping by!

Cheers!

Easiest Peanut Butter Fudge

by Mary Neumann · Leave a Comment · Disclosure/Disclaimer · Privacy Policy

Today’s share is another tried and true one from Allrecipes.com – Easiest Peanut Butter Fudge Recipe, and it’s a keeper! My husband said this was the BEST fudge I’ve ever made…rich and creamy, made even better served with a tall glass of cold milk.

EASIEST PEANUT BUTTER FUDGE…EVER!! Awesome tried and true recipe, no candy thermometer needed! Creamy and delicious, a cinch to make. Add semi-sweet chocolate chips for peanut butter chocolate swirl fudge or keep it simply peanut butter.

For this recipe, there is a great step-by-step video. The video shares the option of adding chocolate chips to the recipe, which I did, for peanut butter chocolate swirl fudge. To me, there is nothing better than peanut butter with chocolate.

This recipe has over 1500 reviews and a 4 1/2 star rating. Here are some of the great reviews. Be sure to head over to Allrecipes to read the reviews yourself:

“This is the best peanut butter fudge I have ever made and have been making it for several years.”

” This was absolutely fabulous-rich and creamy.”

” I made this to put in my Christmas cookie trays and I have to say it is outstanding! It tastes like something you would buy from a candy shop. I followed the recipe to a T and had no problems. Definitely a keeper!”

“Easy and delicious. Made this for a b-day gift and the people I gave it to told me 5 stars. Thanks!”

“Just made this recipe, with the suggested changes, (2 cups brown sugar, 3 cups confectioners sugar, 1 cup of peanut butter). This is perfect Peanut Butter Fudge! Thanks for all the info.”

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NOTE: This is not a sponsored post, I have no affiliation with Allrecipes.com, I am just a fan of this awesome fudge recipe. When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Easiest Peanut Butter Fudge

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Step-by-Step video

Ingredients

1/2 cup Butter
* 2 1/4 cups brown sugar
1/2 cup milk
* 3/4 cup peanut butter (I used creamy)
1 teaspoon vanilla extract
* 3 1/2 cups confectioners’ sugar
6 ounces semi-sweet chocolate chips (optional, shared in video)

Directions
For the directions, please head to Allrecipes.com.

Tips

I decided to take some suggestions many reviewers left for this recipe. I used 3 cups confectioners’s sugar, 1 cup creamy peanut butter and 2 cups brown sugar. Be sure to read the reviews yourself to decide if you want to make these changes. Tons of people followed the recipe to a T and loved it, others made minor changes with success.

I also added the optional 6 ounces of chocolate chips, folding them in after mixing the fudge with the mixer.

Thanks so much for stopping by!

Cheers!

Awesome 3-Ingredient Crock Pot Shredded Beef Tacos

by Mary Neumann · 16 Comments · Disclosure/Disclaimer · Privacy Policy

I have just one word to describe today’s tried and true recipe, 3-Ingredient Crock Pot Shredded Beef Tacos – awesome!

This recipe is so simple to make, so darn good. The beef is perfect for tacos, burritos and bowls. Why oh why didn’t I try this recipe sooner?!I discovered this recipe on Tablespoon.com a while ago and decided to finally give it a try. So glad I did…you need to try it too. I promise, you will not be disappointed, you will thank me.

To make, all you need is a 3 pound lean bottom round roast (rump or chuck roast can be used too). The secret to the goodness for these shredded beef tacos is 10 to 12 ounces of Coca-Cola Classic, which helps to make the beef incredibly tender, and two to three diced Chipotle Peppers in Adobo Sauce, along with a little adobo sauce from the can.

The recipe only calls for 2 to 3 Chipotles Peppers (finely minced), so you only need to buy a small can. I purchased a 7 ounce can, used three peppers and had some leftover. You will also need 1 to 2 teaspoons of the adobo sauce from the can. The number of peppers and sauce you use will depend on how spicy you like your food. I used the maximum amount, 3 peppers and 2 teaspoons of the adobo sauce.

To make, lightly spray your slow cooker with non-stick cooking spray. Place your roast in the cooker. Next, finely mince your peppers. In a medium size bowl, pour in your Coke, add the diced peppers along with 1 or 2 teaspoons of the adobo sauce. Mix well and pour over roast. Cook on high for 4 to 5 hours or on low for 7 to 8 hours.

UPDATE (October 17, 2016): Since making this the first time, I have made it too many times to count. I now use the whole can of peppers. I chop a couple of peppers and add the rest including all of the sauce…I love the extra heat and flavor.

When the beef is ready, remove it from the cooker, leaving the sauce/liquid behind. Using two forks, shred the beef, discarding any fat or unwanted pieces. Last, place the shredded beef back in the cooker with the liquid and stir, allowing the beef to absorb the sauce. That’s it! Serve beef with hard or soft taco shells, topping with your favorite toppings. Enjoy!

NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

3-Ingredient Crock Pot Shredded Beef Tacos

Recipe from Tablespoon.com

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Ingredients

3 pound lean bottom round roast (or you can use chuck or rump)
10 to 12 ounces Coca-Cola Classic
*7 oz can Chipotles Peppers in Adobo Sauce (you will need 2 to 3 pepper finely minced and 1 to 2 teaspoons of the sauce)

Directions
To print the recipe and for the full instructions and more tips, please head to Tablespoon.com. Be sure to check out the site, they have tons of wonderful recipes.

*You should be able to find Chipotle Peppers in Adobo Sauce in the Mexican section at your local large chain grocery store. The cans are small and easy to miss – ask a clerk. If you do not have the peppers in your store, you can make your own. Head here: Make Your Own Chipotle Peppers in Adobo Sauce

Thanks so much for stopping by!
Cheers!

The Perfect Bagel – The Best Bagels Recipe

by Mary Neumann · 13 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s Tried & True recipe is one of my favorite foods…full of carbs, calories and goodness – BAGELS! This recipe, my friends, makes the perfect bagels.

It should be known, I am a major bagel snob…major. I like my bagels to be crunchy on the outside, with a little struggle for the bite and a good chewy texture. I am not a fan of “bready” bagels with a “bready” taste. Finding a good bagel has always been a challenge and I thought I had to settle with mediocre bagels available around me. Well it turns out I don’t have to anymore. My sister came to visit and over the weekend we made Peter Reinhart’s bagels. These are flippin’ good bagels – perfection, the best bagels ever, so worth the time.

I never would have thought to attempt making my own bagels, thinking it would be too difficult and not worth all the effort. Boy was I wrong. Peter Reinhart’s recipe is easy to follow. At first glance, the recipe can appear daunting. Don’t let that scare you. While there are several steps, they are pretty simple. You do have to set aside time to make them because it’s a two day process. In order to achieve good flavor and texture, the bagels have to ferment in the fridge at least 12 hours.

If you are a bagel lover like me, in search for the perfect bagel…this recipe is for you, a must try!

We made plain, onion, salt, poppy seed and everything bagels.

Everything Bagels are my all-time favorite!

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NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Peter Reinhart’s Bagels Recipe

Recipe Makes 12 large or 24 mini bagels
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Head to National Geographic for the Full Recipe

INGREDIENTS

Sponge

1 teaspoon instant yeast
4 cups unbleached high-gluten or bread flour
2½ cups water, room temperature

Dough

½ teaspoon instant yeast
3¾ cups unbleached high-gluten or bread flour
2¾ teaspoons salt
2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar

To Finish (toppings for the bagels)

1 tablespoon baking soda
Cornmeal or semolina flour for dusting

Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions, or chopped fresh onions that have been tossed in oil (optional)

Directions:

Please head to National Geographic, for the full recipe and directions for this awesome recipe from The Plate.

TIPS

We made smaller bagels, 2.25 ounces (28 bagels). We used a kitchen scale, weighing the dough before forming each bagel. Having the bagels all the same size allows them to bake uniformly.

When baking the bagels, be sure not to crowd them, this will allow for them to bake evenly and get that perfect crunchy texture all around.

We boiled the bagels for two minutes on each side instead of one minute. We prefer a bagel with a nice crust and chewy texture – the additional boil time helps to achieve this.

My sister likes to add 1/2 cup of honey along with the baking soda when boiling the bagels. This adds a nice sweetness to the bagels and helps to allow the toppings to stick.

When making onion bagels or everything bagels, be sure to re-hydrate the dehydrated onions. This can be done by soaking them in a small bowl with a little water. Re-hydrating the onions prevents them from burning while baking.

The recipe allows you to ferment the bagels up to two days. We formed the bagels on Friday night and they sat in the refrigerator until Sunday morning, when we boiled and baked them – they were prefect.

These bagels freeze well.

For high altitude (I live at high altitude, above 6000 ft), we reduced the yeast by 1/4 for both the sponge and the dough and they turned out perfect.

Thanks so much for stopping by!
Cheers!

Cheesy Chicken Macaroni Casserole

by Mary Neumann · 2 Comments · Disclosure/Disclaimer · Privacy Policy

I have just two words to describe the tried and true recipe I am sharing today – COMFORT FOOD. Cheesy Chicken Macaroni Casserole…

This casserole is perfect for a cold winter day…any day for that matter. It’s loaded with tender chicken and a creamy chicken cheese sauce, topped with a Ritz cracker topping. It’s mmm, mmm good. My whole family loves this dish.

Cheesy Chicken Macaroni Casserole

Adapted from food.com, Chicken-Macaroni Casserole
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Ingredients

1 fully cooked rotisserie chicken, meat removed and cut to bite size pieces
4 tablespoon butter
1/2 cup onion, chopped
2 cans cream of chicken soup (10 3/4 ounces)
1 cup milk
2 cups shredded cheddar cheese, divided
3 1/2 to 4 cups cooked macaroni
salt and pepper to taste
1/4 cup Ritz Cracker Crumbs (I use half a row)

Directions
Prepare macaroni according to instructions on box/bag. Be sure not to over cook.

Preheat oven to 350 degrees F. Prepare a 9×9 baking dish (or comparable size) with non-stick cooking spray.

In a large skillet, over medium-high heat, melt butter and add onions, cooking until tender. Next add soup and 1 1/2 cups of cheddar cheese. Slowly add milk, stirring continuously until cheese is melted and sauce is well blended. When sauce is ready, add chicken and macaroni and blend well. Salt and pepper, season to taste. Transfer to baking dish, top with crushed Ritz crackers and bake on middle rack of oven for approximately 25 minutes or until heated through. When heated through, remove from oven and top with remaining 1/2 cup of cheddar cheese. Place back in oven for a few minutes, long enough for cheese to melt. Remove and serve warm. This casserole is wonderful with steamed broccoli as a side. Enjoy!

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