Beef & Vegetable Stoup and Chocolate Chip Cream Pies

(Sings) “Someone’s in the kitchen with The Waking, someone’s in the kitchen I know…. someone’s in the kitchen with The Waking singing…meow, meow, meow, meow, meow” …..okay now back to the food.

Welcome to the debut of The Waking’s food blog, where we will be bringing you the most delish and rockin’ recipes. If you have any recipes of your own to share just send them to us along with a photo or video of you making it, and your recipe just may end up on The Waking. But for now, enjoy this weeks stellar recipes. Bon appétit! 😉

Chocolate Chip Cream Pies ~

So our mom has been on a cream pie kick lately, she preferrers the The Little Debbie Raisin Cream Pies, while Krystal and i go for the Chocolate Chip and Oatmeal Cream Pies. So this week Krys and i set out to make our own homemade chocolate chip cream pies. We used our normal chocolate chip cookie recipe, which is the Toll-house recipe, with the butter substituted for Butter Flavored Crisco. We normally use 1 cup of Butter Flavored Crisco, but this time to get a softer cookie we used 1/2 cup Butter Flavored Crisco and a 1/2 cup butter, this made the cookie soft and chewy with a little crunch at the ends. For the filling, we used a simple vanilla butter cream using butter, powdered sugar, and vanilla. The result was a soft and chewy chocolate chip cookie, filled with a nice fluffy vanilla cream that complemented the cookie perfectly. This is the perfect snack to make for movie nights or late night study sessions, and it goes perfectly with a tall glass of cold milk!

Chocolate Chip Cookies ~

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup Butter Flavored Crisco
1/2 cup butter (1 stick)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butters, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

After cookies have baked start on your butter cream filling.

Butter cream Filling ~

1 cup butter
2 cups powdered sugar
1 tsp vanilla
milk or half and half as needed

Soften butter. In mixing bowl, cream butter and powdered sugar until smooth, stir in vanilla. Add milk as needed to get preferred consistency. Beat with electric mixer on high till light and fluffy. To off set sweetness of filling, add in an 1/8 tsp of salt.

Spoon on a generous dollop (we were very generous!) of filling on cookie and place a second cookie on top, press down lightly. Repeat with remaining cookies. To make more festive roll sides of filled cookies in sprinkles, mini chocolate chips, or toffee bits.

Alternate vanilla butter cream ~

This is another great butter cream that would compliment the chocolate chip cookie really well. We found this recipe online and make it from time to time, it takes a little more work but it is well worth it!

1 cup Crisco
1 tsp. vanilla
1/8 tsp salt
4 cups confectioners sugar
3 tablespoons cool milk

add vanilla and salt to Crisco. Beat in sugar, 1 cup at a time blending well after each addition. Add milk and beat at high speed until light and fluffy. Refrigerate for a half hour.

Beef & Vegetable Stoup ~

Cec and I were feeling a bit under the weather this week…okay well maybe that’s an understatement…actually we felt like we had been run over by an 18 wheeler lol. So our mom made us this delish Beef & Vegetable Stoup (a stew/soup, hence “stoup”) to help us gain our strength back. It’s really the only meal that helped us feel remotely human this week. This Stoup is perfect if you’re feeling sick or just want a hot meal on a cold winter evening.

1 package stew meat
5-6 potatoes
1 bag baby carrots
2 cans stewed tomatoes
1 can tomato sauce
1 can green beans (optional)

Cook stew meat till done. Do not drain meat. Add potatoes, carrots, stewed tomatoes, green beans, tomato sauce, salt and pepper to taste. Boil till veggies are tender. Serve by it self or with crackers.

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