Cooking with Coop

Chocolate Chip Cookie Sammies!

Posted by on 11:20 am in Anytime Treats & Holiday Delights, Party Time, The Scoop | 0 comments

Chocolate Chip Cookie Sammies!

Cake Batter Ice Cream

  • 1C. Whole milk
  • 2C. Heavy whipping cream
  • 3/4C. Sugar
  • 1t. Vanilla
  • ~1C. Cake batter
  1. Whisk together the milk and sugar
  2. Add in vanilla
  3. Whisk in heavy cream
  4. Chill in the refrigerator for several hours or overnight
  5. Once chilled, pour mixture into ice cream maker and churn for at least 7-8 minutes before adding in the extras.
  6. Churn for about 10 minutes all together, then pour into a container with a lid and let freeze overnight.

Chocolate Chip Cookies & Chocolate Gnoch

  • 2 ½ C. Flour
  • 1.t Baking Soda
  • 1 ½ t. Salt
  1. Mix into a bowl.
  • 2 Stick unsalted butter
  • 1 ½ C. Brown Sugar
  • ¾ C. Sugar
  1. Put in mixing bowl and mix until creamy
  • 2 Eggs
  • 1t. Vanilla
  • ~1C. Flour
  1. Add eggs in one at a time. Then add vanilla.
  2. Mix until very creamy.
  3. Begin to slowly add in flour mixture until batter becomes sticky.
  4. Begin to add more flour ¼ cup at a time, until the dough is no longer sticky BUT NOT CRUMBLY, usually about 1 cup.
  • 1 ½ Bags of chocolate chips
  1. Stir chips in the dough mixture.
  2. On a baking sheet with parchment paper, put large globs of cookie dough into to rows with 4-5 in each row.
  3. Bake at 350 degrees for an initial 8 minutes then add another 2 minutes at a time until the bottoms of the cookies are brown, usually 11-12 minutes total depending on the oven.
  4. Remove them from the oven and let cool on a separate plate.

 

Chocolate Gnoch (Spread)

  • 1C. Heavy whipping cream
  • 1 bag of chocolate chips
  1. Pour the chocolate chips into a bowl.
  2. Add the heavy whipping cream into a pan and heat to ALMOST boiling.
  3. Pour the heated cream over the chocolate chip and add a pinch of salt and DO NOT TOUCH for 10 minutes.
  4. After 10 minutes, whisk chocolate until creamy.
  5. Let sit for another 30 minutes.

Secret-Inside Big Fat Gluten-Free Sandwich

Posted by on 8:42 pm in Delicious & Easy Healthy Recipes, The Scoop | 0 comments

Secret-Inside Big Fat Gluten-Free Sandwich


Big-Fat-Secret-Inside-Sandwich

  • Gluten-Free Bread
  • Mayonnaise
  • Bacon
  • Cheese
  • Lettuce
  • Tomato
  • Cream Cheese
  • Turkey Breast
  1. Spread mayo or mustard on bread.
  2. Add bacon, tomato, lettuce & cheese.
  3. Spread cream cheese on half deli turkey slice and fold over.
  4. Place on sandwich.
  5. Repeat step 3 until you have four slices on your sandwich.
  6. Put the top slice on your sandwich and ENJOY!!

P.S. Easy Bacon Cooking Tip

  1. Line a baking sheet with parchment paper.
  2. Lay bacon slices close together on baking sheet.
  3. Put baking sheet in the oven.
  4. THEN turn on the oven.
  5. Set timer for 40 minutes.
  6. Remove from oven; PERFECTLY cooked!!

 

Delicious, Easy, Healthy Make- Ahead Lunches!

Posted by on 6:47 pm in Delicious & Easy Healthy Recipes, The Basics and Tips, The Scoop | 0 comments

Delicious, Easy, Healthy Make- Ahead Lunches!

Delicious, Easy, Healthy Make-Ahead Lunches 

  • Lettuce
  • Grape tomatoes
  • Cucumber- peeled, halved and sliced
  • Cooked chicken
  • Feta Cheese
  • 2oz. container for dressing
  • Salad dressing
  1. Fill a tall container with torn up lettuce.
  2. Add tomatoes, cucumber, chicken
  3. Top with feta cheese
  4. Fill 2oz. container with dressing and place inside the container.
  5. Put the lid on and store until ready to take to work!

**Note** Make 2-3 days at a time.

Gluten-Free Grocery Shopping Ideas for Weekly Meals

Posted by on 6:38 pm in Delicious & Easy Healthy Recipes, The Basics and Tips, The Scoop | 0 comments

Gluten-Free Grocery Shopping Ideas for Weekly Meals


Grocery Shopping for a Healthy Week of Meals

DAIRY/EGGS

  • Egg whites- 32oz=5 egg whites/day for 5 days.
  • Parmesan cheese
  • Goat cheese
  • Eggs

PRODUCE

  • Lettuce-leaf lettuce, red lettuce or Romaine
  • 2 or 3 avocados
  • 2-3 plum tomatoes
  • Mushrooms
  • Russet potatoes
  • Cucumber (and any other veggies you would like in your salads)

MEAT

  • Turkey breast from the Deli
  • Chicken breasts-large package

PASTA/CANNED ITEMS/BREAD

  • Rice pasta
  • Black beans
  • Artichoke hearts
  • Gluten-Free bread (Trader Joe’s brand-white or wheat)

MISC. ITEMS

  • Tamari sauce
  • Honey
  • Minced garlic

 

 

 

Valentine-Love Cherry Pies!

Posted by on 8:38 pm in Anytime Treats & Holiday Delights, Cooper's Creative DIY's, The Scoop | 0 comments

Valentine-Love Cherry Pies!


Valentine-Love- Cherry Pies

  • Premade Pie Crust

Filling:

  • 1/3C. Sugar
  • ¼ C. Water
  • 2T. Cornstarch
  • 1T. lime juice
  • 3C. fresh or frozen dark sweet cherries-no pits
  • 1 egg-lightly beaton
  • Course sugar
  1. In a saucepan combine sugar, water, cornstarch and lemon juice until smooth.
  2. Add cherries; bring to a boil.
  3. Cook and stir 1 minute or until thick.
  4. Remove from heat, stir, set a side to cool
  5. Preheat oven to 400°
  6. On a lightly floured surface, unroll the piecrust.
  7. Cut out hearts with a 4” cookie cutter.
  8. Using a knife or a ¼ “ heart shape cookie cutter cut out small hearts from remaining hearts.
  9. Spoon 2T. cherries onto center of crust.
  10. Brush edges of pastry with egg, top with cutout hearts and press edges with a fork.
  11. Brush tops with egg, sprinkle with coarse sugar.
  12. Transfer to a parchment lined baking sheet.
  13. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
  14. Let pies stand 5 minutes before removing to a wire rack.

 

Credit: Taste of Home

 

Gracie’s Gluten-Free Bread

Posted by on 8:22 pm in Delicious & Easy Healthy Recipes, The Scoop | 0 comments

Gracie’s Gluten-Free Bread

Amazingly Delicious Gluten-Free Bread

Lactose Free/Gluten Free

  • 3 ½ C. Pamela’s Gluten Bread Mix
  • ¼ C. Sugar
  • 1 package of yeast
  • ¾ C. warm water
  • ¼ C. melted butter
  • ½ C. Vanilla almond milk
  • 3 eggs
  1. In a small bowl or measuring cup, combine water and yeast. Stir to combine. The water should be between 110-115 degrees F.; which is pretty much hot tap water. Don’t microwave it, it’ll be too hot!! Let the yeast dissolve in the water while you measure your dry ingredients.
  2. In a medium mixing bowl, whisk together flour mixture and sugar.
  3. Add yeast mixture, butter, milk and eggs.
  4. Using an electric mixer, mix dough for five minutes on medium-high speed. Your dough should be soft, thick, and sticky. The dough will not form a cohesive dough ball. If you are using a handheld mixer, the dough will try to “climb” the beaters. Be sure to use a rubber spatula to push the dough back into the bowl.
  5. Lightly grease a 9×5-inch loaf pan with vegetable spray.
  6. Spread batter evenly into the pan.
  7. Cover the loaf lightly with a piece of greased plastic wrap. (If you cover the loaf tightly, the dough will have trouble rising.)
  8. Allow dough to rise for at least 1 hour. If an hour isn’t long enough let it rise until it has risen a little over the top of the pan, then it is ready.
  9. Preheat oven to 350 degrees F. (Keep dough covered while preheating the oven.)
  10. Remove plastic wrap and bake for 55 minutes or until internal temperature reaches 208 degrees-211 degrees F. If the crust of your bread begins to get too dark before the internal temperature of the bread reaches 208 degrees, simply cover the loaf with a piece of aluminum foil. This will allow the bread to continue baking without burning the crust.
  11. Remove bread from oven and let it rest for about 10 minutes.
  12. Turn it out onto a wire rack to cool.
  13. Allow the loaf to cool completely. Store at room temperature for two to three days or slice and freeze. Do not refrigerate–this will make for soggy bread!

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