I love to cook, bake, and just be in the kitchen! I am definitely still learning the ins and outs, but I do enjoy it. I can’t wait to be a wife (soon!) and cook for my husband.
Some of our favorite recipes include:
“Heath” Bars (my grandmother’s recipe)
These bars are so delicious! They are always a hit and a family party staple. They taste just like a Heath candy bar, and it is hard to stop eating them!
- 2 sticks butter (not margarine)
- 1 cup sugar
- 11 oz . bag semisweet
- 1 cup chopped pecans
- Saltine crackers (like one sleeve)
Line cookie sheet with foil (non relief tinfoil if you can find it). Put a single layer of saltines in pan. Melt butter and add sugar. Bring to a boil (Boil 3 minutes)
Pour mixture over crackers.
Bake at 350 degrees F for 15 minutes. Remove from oven. Sprinkle chocolate chips on top. Let stand 1 minute. Spread chocolate chips with spatula. Gently pat chopped pecans on top.
Refrigerate (no longer than an hour).
Break into pieces and enjoy!
Pumpkin Cookies (adapted from here)
These cookies are my favorite, and my friends favorite, fall treat! I baked them last fall and I still get requests for them! I hope you enjoy them as much as we do. The original recipe does not call for white chocolate chips. I added those thinking the combination of pumpkin and white chocolate would be delicious, and it was!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tsp ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup of white chocolate chips*
Preheat the oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add the pumpkin, egg, and 1 teaspoon of vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Then mix in white chocolate chips. Drop on cookie sheet by tablespoons; flatten slightly.
Bake 15 to 20 minutes in the preheated oven. Cool cookies.
*I usually add way more then 1/2 cup of white chocolate chips, just because I do! And, I do not make the glaze/icing that this recipe drizzles on top.
I love lemon curd. It is delicious on waffles, toast, english muffins…by the spoon! This recipe is from my pastor’s wife and it is simple & delicious.
- 4 ounces unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 tablespoons lightly packed finely grated lemon zest
- pinch of salt
- 6 large eggs
Melt the butter in a heavy medium sized saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, & salt.Whisk in the yolks until smooth.
Return the pan to medium- low heat and cook, whisking constantly, until the mixture thickens for 5 to 6 minutes. To check if the curd is thick enough dip a wooden spoon into it and draw your finger across the back; your finger should leave a path. Don’t let the mixture boil.
Immediately force the curd through a fine sieve into a bowl. Let cool at room temperature, whisking occasionally.
Refrigerate covered, until ready to use. Enjoy!