Category Archives: Let’s Bake

Searching for a Recipe: Best Thick, Soft, Chewy Chocolate Chip Cookies-

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Double Chocolate Chip Cookie

Yes, I have a big craving, and not, I am not pregnant. But I am searching for the perfect recipe for soft, chewy chocolate chip cookies that remain true to its name -even after they are not longer warm. I have tried several recipes but they all are thick, soft and chewy only when you eat them right from the oven, and then… hardness…

If I were in Moscow, Idaho, I wouldn’t have that problem because I would buy all my cookies from the Sisters Cookies Company, which are amazing. But since I don’t live there -and I can’t order food from another country- and I love thick, soft, chewy cookies I need to find a recipe to bake right here in my own oven.

Now, by any chance do you happen to have the recipe that won’t break my heart? 😉 Would you share it us in the comments below? Maybe the link?

Thank you!

Becky

Saturday’s Seven -Our Favorite Breakfast Cake and Some Book Recommendations-

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My friend Hollie is sharing today on her blog a list of seven things –happenings– in her family, I decided I will jump in and share the Saturday’s Seven around here…

1. Today is one of those quiet, slow Saturdays in which we had breakfast at noon.

2. Talking about breakfasts, a favorite breakfast cake in our home comes from Alexandra’s kitchen: Buttermilk-Blueberry Breakfast Cake. Note that I always double the recipe and we eat it all during the weekend. I also like to make scrambled eggs with pesto,  or with goat cheese and herbs, or chives and cream cheese, or even with sun-dried tomatoes and grated manchego cheese. Bacon or breakfast sausages on the side are most welcome.

Coffee, of course, is always ready when the sun starts to come in through our windows.

3. I have been enjoying the new blog that some of my friends started a while ago. It is called Out of the Ordinary, I would like to encourage you to subscribe to it and read it on a regular basis. There is so much that I have to learn from God-fearing, Word-loving women like them.

4. It is really sad to see how many young evangelical women are embracing feminism. Some of my friends and I have been seeing this problem in our different countries, which tells us that it is an issue that we need to be ready to address no matter where we live. Feminism is a disease that is creeping into the church and we need to stand firm against it.

I just finished reading Women, Slaves, and the Gender Debate: A Complementarian Response to the Redemptive-Movement Hermeneutic by Reaoch. This is a book that you don’t just read, it is a book that you study. You need to sit down with a notebook, a pen, and your Bible. I recommend this book to those women  who really want to understand the gender debate and are willing to go deeper.

This week I started reading, The Feminist Mistake by Kassian, I will perhaps, write a review (only if time permits it). Some other books on this topic that are highly recommended are:  God’s Good Design: What the Bible Really Says About Men and Women by Claire Smith; What’s The Difference: Manhood and Womanhood Defined According to the Bible by John Piper, and Radical Womanhood: Feminine Faith in a Feminist World by McCulley.

 

5. A wonderful book for children that I am loving is Wise Words: Family Stories that Bring the Proverbs to Life.  The description says (and I agree),

“In the tradition of Grimm’s fairytales, Peter Leithart has produced a wonderful collection of whimsical, yet meaningful, bedtime stories. The characters in each story are as varied as the biblical proverbs they reveal. Meet a chatty squirrel with a secret, or find out what happens when you run up against the Ministry of Nasty Smells. Sure to delight children ages five and up, but no promises they’ll be asleep by the time the story’s over.”

6. I can’t believe I am already on day 52 of my photography challenge “100 Days of Books.” It has been so much fun!  Many of you have been visiting me there… Thank you!

7. I am thinking about having someone redesigning my blog. I have an idea in my mind that I know you all will love. Sometimes changing the look of a place is good, don’t you think? We’ll see if it happens soon.

Happy Weekend, my friends!

Becky

 

@ The Dermer Family

From Anne’s Kitchen to Yours – Reese’s Peanut Butter Cup Cheescake-

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I am so happy to introduce you to my dear friend Anne; a wonderful woman, who loves the Lord and her family; she is crazy about books, loves Latin, History, grammar and happens to travel a lot.

Thank you, Anne for sharing this delicious recipe with us today, my daughter will go crazy for it!

Reese’s Peanut Butter Cup Cheesecake

2 cups graham cracker crumbs
4 T. unsalted butter, melted (It really needs to be unsalted)
4 (8-oz) blocks of cream cheese, softened
1 c. sugar
4 eggs
2 T. flour
½ c. sour cream
1 t. vanilla
15 Reese’s cups – chopped (I put them in the freezer first so they’re easier to chop)
more Reese’s cups for garnish

 

Mix graham cracker crumbs and melted butter together and press onto bottom and sides of 9-inch springform pan. Set aside.

Preheat oven to 425 degrees.

Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Add flour, sour cream, and vanilla. Pour half of batter into crust-lined pan. Sprinkle chopped Reese’s on top. Pour remaining batter over the top.

Bake at 425 degrees for 15 minutes, then reduce heat to 225 and bake for one hour. Let cool completely on baking rack.

***Immediately*** after removing from oven, I run a knife around the edge to loosen the cake from the pan. This keeps it from cracking as it cools. After it cools, chill overnight. Remove from pan, garnish, and serve.

It has been great to have all these friends of the Doctrines in the Kitchen share these wonderful recipes with us! Thank you to each one of you!

Becky

>From Michelle’s Kitchen to Yours -Breakfast Muffins-

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>Michelle who blogs at Losing Michelle sent me this wonderful recipe for breakfast muffins to share with you; and as soon as I received it, I looked for the first opportunity to bake them for my family. The result: Big smiles and crumbs all over the table.

BREAKFAST MUFFINS
By Michelle Sneed

1 pound of sausage
1 1/2 cup of shredded cheddar cheese
1 can of cheddar cheese soup
3 cups of Biscuick
2 tbs of butter/margarine
3/4 cup of milk

Brown your sausage and drain.
Mix with shredded cheese and Bisquick.
Add butter, milk, and soup and stir.

Spoon into a greased muffin tin and bake approx. 20 minutes. Makes 24!

I usually bag up 12 for the week and throw twelve in the freezer to pull out on Sunday for church! Makes preparing for worship much easier!

NOTE:
In my country we can’t find Bisquick, so I found this way to substitute it:

 

Biscuit Mix Substitute
For each 1 cup biscuit mix (like Bisquick) called for in a recipe, use 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1 tablespoon vegetable shortening.

Happy baking!

Becky

Don’t forget to *Like* our Facebook page, Doctrines in the Kitchen, where we like to share good links, recipes, quotes, and encouragement for our daily journey.

>From Christina’s Kitchen to Yours – Amaretto Cake –

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>Today my dear friend Christina Lum, shares with us her wonderful recipe for Amaretto cake. Can you just imagine that? Perfect for a nice dinner this summer, what do you think?

Thank you, my dear friend for your generosity!

Amaretto Cake

350º F (180ºC) 1 hour (ovens vary)
Christina’s oven 325 º for 45 minutes.

1 box cake mix (yellow or butter)
1 small instant vanilla pudding cake
4 eggs
¼ cup vegetable oil
½ cup water
½ cup Amaretto (Disaronno)
1 cup chopped almonds (slivered work too)

Combine ingredients well and pour in well greased and lightly floured bundt pan.

 

Glaze
¼ cup butter
½ cup water
¾ cup sugar
4 Tablespoons Amaretto (I always put more)

When cake is finished baking, before removing from pan, poke holes in top and pour ½ of glaze in the holes with a spoon. Then turn over onto a cake platter to remove from pan and repeat process of poking holes and putting in the glaze.

 

Note: Keep in an airtight cake pan for a few days before serving. The glaze should make the cake very moist — that’s what you want! Oh, it’s sooo good!

 

Enjoy,
Christina

p.s. This cake is a welcoming birthday and Christmas gift. I usually give it in a glass cake pan and tie it with a beautiful ribbon!

And just so you know… Christina recently won the latest giveaway we had for our facebook friends of Doctrines in the Kitchen; she is now enjoying The Pioneer Woman Cookbook! Please, give her a handclap! 🙂 (hey, be sure you “like” us on fb too!)

Thank you Christina, I am blessed to call you, my friend!

Becky

 

*Have you interceded for your husband today? Let our prayers for our husbands by a constant in our lives. (Read the post and enter the giveaway here)

*Do you have a summer recipe that you would like to share with us? Email it to me at: dailyonmywaytoheaven@yahoo.com